2020-08-13 / test@t

Open charlotte with baked vegetables and parmesan

In form - charlotte, in content - a pie with vegetables and cheese. Why not broaden your culinary horizons?

Ingredients

5 large eggplants
4-5 red bell peppers
1 threaded loaf
120 g of grated Parmesan cheese
4 cloves of garlic
olive oil
salt, black pepper
3 eggs
300 ml cream, 20% fat
1 tsp dry provencal herbs

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat oven and grill to 200 ° C. Tip the eggplants with a fork, place on a foil-lined baking sheet and place on the bottom of the oven.

Step 2

Cut the peppers in half, peel, put the skin side up on the wire rack, place in the top of the oven. Bake for 30 minutes. Turn off the grill, reduce the oven temperature to 180 ° C.

Step 3

Put the finished peppers in a bowl, tighten with plastic wrap, after 15 minutes. peel and cut into 1.5–2 cm squares. Cut the eggplants lengthwise, remove the pulp with a spoon, chop and put in a sieve. Salt, leave in the sink for 15 minutes to drain excess liquid.

Step 4

Combine eggplant with peppers, minced garlic, 4 tbsp. l. butter, pepper and parmesan.

Step 5

Cut the crusts off the bread. To soak, beat eggs with cream, salt and Provencal herbs until smooth. Soak bread in this mixture for 10 minutes.

Step 6

Lightly grease a 24 cm baking dish with olive oil. Line the bottom and sides of the pan with a slight overlap of bread, pressing the edges with your fingers to create a continuous layer. Place the filling and place the charlotte in the oven for 35 minutes. Serve warm.

Cooking time

1h 20m

Servings

Catalog