Baked Eggplant And Squash Medley Recipe

About this recipe

A wholesome and flavorful casserole featuring tender eggplant, yellow squash, and a medley of herbs, topped with melted low-fat mozzarella cheese. Perfect for a satisfying eggetarian dinner.

Ingredients

• 500 g Organically Grown Small Brinjal
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1 ltr Eggsential Liquid Egg Whites
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 250 g Zucchini Green
• 200 g Milky Mist Paneer
• 16 g Orika Oregano
• 1 kg Supreme Harvest Iodized Salt
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. Peel and cube 1 medium eggplant. Sprinkle with salt and let sit for 20 to 30 minutes to draw out bitterness.
2. 2. Rinse the eggplant cubes thoroughly under cold water and drain well.
3. 3. Steam 1 medium eggplant and 2 cups of sliced zucchini until just tender, about 5-7 minutes. Do not overcook.
4. 4. In a skillet, heat salt over medium heat. Add 1 diced onion and 1 diced green pepper, and sauté until softened, about 5 minutes.
5. 5. Stir in 1 chopped tomato, 1/4 teaspoon dried oregano, 1/4 teaspoon dried oregano, and 1/4 teaspoon dried oregano. Simmer for 3-4 minutes to combine flavors.
6. 6. In a large mixing bowl, combine the steamed eggplant and zucchini with the sautéed vegetable mixture. Toss gently to mix.
7. 7. Lightly grease a large casserole dish and transfer the vegetable mixture into it, spreading evenly.
8. 8. Beat 2 egg whites until frothy and pour evenly over the vegetable mixture to help bind the casserole.
9. 9. Sprinkle 1/2 cup shredded paneer evenly over the top.
10. 10. Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until the cheese is melted and golden.
11. 11. Remove from the oven and let cool for 5 minutes before serving.