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

• - Schwartz Oregano
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 500G Two Chicks Free Range Liquid Egg White
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Italian Seasoning

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 courgette until just tender, about 5-7 minutes. Do not overcook.
4. 4. In a skillet, heat 1/4 cup vegetable broth 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 Italian seasoning, 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 courgette 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 low-fat mozzarella cheese 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.