Eggplant And Corn Dinner Bake Recipe

About this recipe

A hearty and flavorful casserole featuring layers of eggplant, corn, and a savory egg mixture, perfect for a satisfying dinner.

Ingredients

• 500 g Organically Grown Small Brinjal
• 6 pcs Licious Brown Eggs
• 400G Freshos Corn Kernels
• 1 kg Twf Bread Flour T55 - Specialised Maida

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Slice 2 medium-sized eggplants into thin rounds and lightly salt them to remove excess moisture. Let them sit for 10 minutes, then pat dry.
3. 3. In a small casserole dish, arrange a layer of sliced eggplants at the bottom.
4. 4. In a mixing bowl, combine corn kernels, 2 eggs, and 2 tablespoons of flour. Whisk until smooth.
5. 5. Pour the egg and corn mixture evenly over the eggplant layer in the casserole dish.
6. 6. Bake the casserole in the preheated oven for 1 hour, or until the top is golden and set.
7. 7. Remove from the oven and let cool for 5 minutes before serving.