Roasted vegetables have a wonderful flavour and I think that they are excellent in this dish. The flavour of each vegetable and a slight smokey flavour just makes this dish kind of hard for me to resist!
1 medium eggplant, halved and sliced, not too thickly
1 red pepper, seeded and diced into medium pieces
1 medium onion, sliced
4 medium carrots, peeled and sliced in half
8 medium eggs
1/2 cup milk
2 – 3 cloves of garlic, minced
1/4 cup parmesan cheese, grated (plus a bit extra to sprinkle on top)
Preheat oven to about 250°
Arrange the red pepper and eggplant on a baking tray that has been covered in foil. Drizzle with olive oil. I use just enough so that when I give the vegetables a small stir, they are all lightly coated with oil.Sprinkle with salt and pepper. If you accidently pour a bit more than you expected, don’t panic. You can use the oil for the next roasting, which involves the onions and carrots. Place the baking tray in the oven for between 10 to 15 minutes, or until they begin to brown just a bit. Repeat the same procedure with the onions and carrots. Every oven is different so keep an eye on them. It won’t take long. Remove from the oven, cut the carrots in half again and combine with the eggplant and peppers. ( I don’t cut them very small to begin with because they have a tendency to burn). Add the garlic to the mixture and stir. Lower the temperature to about 175°.
In a large bowl, whisk the eggs, milk and cheese. Take a casserole dish and brush all over with olive oil. (This is just to prevent sticking so don’t overdo it)Put the vegetables in the casserole dish and spread evenly. Pour the egg mixture over the vegetables, sprinkle with some basil, pepper, a touch of salt, a bit of cheese and pop into the oven. My casserole dish is round and about 11 inches wide and nearly 2 inches deep. The egg mixture coated the vegetables well but not so much that the beautiful colours didn’t show up. I liked that! Bake for about 20 minutes.
Enjoy! Xxxx Natascha
Posted from WordPress for Android