Eggplant and Ham Casserole

 

Ingredients

For the Casserole:

• • 2 medium eggplants
  • Salt (for draining eggplant)

 

• • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, chopped

 

• • Salt and pepper, to taste
  • 120g (4 1/2 oz) ham, diced
  • 4 eggs

 

• • 100ml (1/2 cup) kefir or milk
  • 150g (5 oz) champignon mushrooms, sliced
  • 150g (5 oz) wheat flour

 

• • 30g (1 oz) parmesan cheese, grated
  • Butter (for greasing the pan)
  • Breadcrumbs (for topping)

 

Directions

1. 1. Prepare the Eggplant:
      • Slice the eggplants and sprinkle them with salt. Let them drain for 10-15 minutes to remove excess moisture, then pat dry with paper towels.

 

1. 1. Cook the Vegetables:
      • In a large pan, sauté the chopped onion, garlic, and bell pepper in a bit of oil for 2 minutes until they begin to soften.
      • Season with salt and pepper, then cover and cook for 10 minutes, stirring occasionally.

 

1. Prepare the Filling:
   • Add the diced ham and sliced champignon mushrooms to the vegetable mixture. Cook for a few more minutes until the mushrooms are tender.
2. Mix the Egg and Milk Mixture:
   • • In a separate bowl, whisk together the eggs, kefir (or milk), salt, and pepper.

    
3. Combine Ingredients:
   • • Add the wheat flour to the vegetable and ham mixture and stir well.
     • Gradually pour in the egg mixture, stirring to combine.

    

4. Assemble the Casserole:
   • • Grease a baking dish with butter and sprinkle the bottom with breadcrumbs.
     • Pour the eggplant and ham mixture into the dish.

    

   • Top with grated parmesan cheese and an additional layer of breadcrumbs for a crunchy finish.
5. Bake:
   • • Preheat your oven to 190°C (375°F).

    

   • Bake for 40 minutes, or until the top is golden brown and the casserole is set.
6. Serve:
   • • Let the casserole cool for a few minutes before serving. It pairs wonderfully with a simple green salad or crusty bread.

    

Serving Suggestions:

• • Serve with a fresh green salad with a tangy vinaigrette.

 

• • Pair with crusty bread for a complete meal.
  • Add a dollop of sour cream or yogurt on the side for extra creaminess.
  • For extra flavor, top with fresh herbs like basil or parsley before serving.

 

• Serve alongside roasted vegetables for a hearty and wholesome dinner.

Cooking Tips:

• • Make sure to salt the eggplants and let them sit before cooking to reduce excess moisture and bitterness.

 

• Use a non-stick pan or a well-greased pan to prevent sticking when baking.
• You can substitute the kefir with milk or a dairy-free alternative if preferred.

Nutritional Benefits:

 

• • Eggplants are a great source of fiber and antioxidants.
  • The combination of vegetables, mushrooms, and ham provides a good balance of vitamins, minerals, and protein.
  • This dish is rich in healthy fats from olive oil and cheese.

Dietary Information:

• • Contains gluten, dairy, and eggs.
  • Suitable for non-vegans, but can be made vegetarian by omitting the ham or replacing it with plant-based alternatives.

Nutritional Facts (per serving):

• • Calories: 320
  • Protein: 15g

 

• • Carbohydrates: 20g
  • Fat: 20g
  • Fiber: 5g

 

• Sodium: 400mg

Storage:

• • Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

• Reheat in the microwave or oven before serving.