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Рецепт Eggplant And Zucchini Casserole
by Global Cookbook

Eggplant And Zucchini Casserole
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Ингредиенты

  • 1 lrg eggplant, cubed See instructions below
  • 1 x juice of 1/2 fresh lemon
  • 2 lrg zucchini, minced
  • 1 med Vidalia or possibly sweet type onion, minced
  • 1 x tomato, seeded, minced
  • 1/2 stk butter, melted
  • 2 c. (8 ounces) shredded Sharp Cheddar or possibly Colby cheese
  • 1/2 tsp table salt
  • 1/4 tsp grnd black pepper
  • 1 x (8 oz) package herb stuffing mix (Pepperidge Farms - Blue Package)
  • 2 x Large eggs
  • 2 Tbsp. Cream

Инструкции

  1. Prepare eggplant: Cut eggplant into small cubes. Salt it well with about 2 Tbsp. table salt. Cover it with ice and top it with a heavy lid or possibly pan.
  2. Chill 15 min. Then drain off and rinse with cool water. Drain again. Toss eggplant with juice of 1/2 lemon - prevents darkening.
  3. Scrape zucchini lightly with a sharp knife. Sometimes the peeling can be a bit bitter.
  4. In a large skillet, heat butter over low heat. Add in eggplant, zucchini, tomato, onion. Season with salt, and pepper. Cook, stirring over medium low heat for 15 to 20 min. Remove from heat.
  5. Preheat oven to 350 degrees F. Spray or possibly grease a 2 qt casserole dish.
  6. In a buttered casserole dish, layer stuffing, vegetable mix, cheese till all ingredients are used, ending with cheese. Beat Large eggs and cream together lightly with a for and pour over all.
  7. Bake for 30 to 40 min.