Eggplant And Squash Cornflake Bake Recipe

Fusion cuisine · 490 calories

Eggplant and Squash Cornflake Bake recipe

About this recipe

A hearty and satisfying casserole featuring eggplant, squash, and a crunchy cornflake topping, perfect for a wholesome dinner. This vegetarian dish is creamy, cheesy, and baked to perfection.

Ingredients

  • - CHATCHAWAN Fresh Thai Round Eggplant
  • 50G Pepper Black Ground BWFO
  • - Forest Whole Foods Ltd Organic Corn Flakes
  • - Cathedral City Mature Cheddar Cheese
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 25G Colman'S White Sauce

Instructions

  1. 1. Preheat the oven to 350°F (175°C).
  2. 2. Steam 300 g of diced eggplant and 300 g of diced courgette until tender, about 8-10 minutes.
  3. 3. In a casserole dish, spread the steamed eggplant and courgette evenly. Sprinkle with 1/2 tsp black pepper.
  4. 4. Crush 1 cup of cornflakes and sprinkle them over the vegetables to create a crunchy layer.
  5. 5. Add 1 cup of grated cheddar cheese evenly over the cornflakes.
  6. 6. Spread 1 can (10.5 oz) of undiluted white sauce over the cheese layer.
  7. 7. Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and bubbling.
  8. 8. Remove from the oven and let it cool for 5 minutes before serving.