Eggplant pudding

Eggplant pudding with vegetables - A delicious and healthy recipe

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Number of servings: 6-8

Do you dream of a savory dish that combines fresh vegetables with a creamy texture and refined taste? Eggplant pudding with vegetables is the perfect choice! Not only will this recipe indulge your taste buds, it's also a healthy, nutrient-packed option.

Brief history

Eggplant pudding is a dish that has evolved over time, being adapted and reinterpreted in different culinary cultures. It combines tradition with innovation, offering a wonderful way to enjoy eggplant, a versatile and vitamin-packed ingredient. The origins of this recipe are closely linked to the summer season, when fresh vegetables are in abundance. It is a dish that can be served either hot or cold, making it an appetizer or a main course.

Ingredients

- 1 kg eggplant
- 1 kg bell peppers (preferably green or yellow) and 1-2 tomatoes (optional)
- 1 kg fresh tomatoes or 1 can of tomatoes with pulp in their own juice
- 250 ml organic tomato juice (broth)
- 2 white and 2 red onions (small or medium)
- 1 clove garlic
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 2-3 teaspoons salt
- 1/4 teaspoon ground white pepper
- 3-4 tablespoons white flour
- 2 tablespoons breadcrumbs
- 1 teaspoon toasted sugar
- 50 ml olive oil + 150 ml frying oil

Instructions

Step 1: Prepare the aubergines

1. Start by washing the eggplant well under cold running water. Cut them on the side into slices about 1 cm thick.
2. Place the slices in a colander or sieve and sprinkle with salt. This technique will help draw water out of the eggplant, reducing bitterness and improving the texture. Let them drain for 30 minutes to an hour.

Step 2: Making the sauce

3. If you're using fresh tomatoes, steep them in boiling water for a minute, then drain and peel. Cut the core into small cubes and place in a bowl. Add a teaspoon of toasted sugar to balance the acidity.
4. Finely chop the onion and garlic, then sauté in 50ml olive oil in a frying pan. Cook until soft and glossy.
5. Add the chopped tomatoes or canned tomatoes (thinned with the stock). Sprinkle the seasoning: salt, white pepper, oregano, thyme and basil. Allow the sauce to simmer until smooth, about 10-15 minutes.

Step 3: Preparing the peppers

6. Wash the peppers, cut them into quarters, and scoop out the seeds and skins. Cut the peel into thin strips. Add the pepper strips to the tomato sauce and simmer for another 20 minutes, stirring occasionally.

Step 4: Roasting the aubergines

7. After the aubergines have drained, rinse them under cold water and squeeze them gently. Dredge each slice in flour, making sure it is evenly coated.
8. In a deep frying pan, heat the frying oil (about 150 ml). Fry the eggplant slices for about a minute on each side, until golden brown. Remove and drain on a paper towel.

Step 5: Assemble the pudding

9. Preheat the oven to 180°C. Grease a baking tray with oil and line with breadcrumbs.
10. Place a layer of aubergines in the tray, followed by a layer of tomato sauce with peppers. Use a spoon to distribute the mixture evenly.
11. Continue with another layer of eggplant and sprinkle some breadcrumbs on top.

Step 6: Baking

12. Place the pan in the oven and bake the pudding for 30-40 minutes, or until the eggplant is browned and the oil has risen to the surface. If you like, you can add some grated Parmesan cheese on top and bake for another 5 minutes for extra flavor.

Step 7: Serving

13. Allow the pudding to cool slightly before cutting. Serve chilled as an appetizer or main course with a fresh green salad.

Helpful hints

- Variations: You can add feta or mozzarella cheese between the layers for a richer flavor and texture. You can also experiment with different spices, such as smoked paprika or chili for a spicy flavor.
- Storage: Eggplant pudding keeps well in the refrigerator, covered, for 3-4 days. You can reheat it in the oven or serve cold.
- FAQs:
- Can I use frozen eggplant? It's recommended to use fresh eggplant for the best texture, but if you have frozen eggplant, be sure to thaw them completely and drain them well before using.
- How can I adapt the recipe for vegans? Simple! Make sure you don't use cheese or other animal ingredients.

Nutritional benefits

This eggplant pudding is rich in fiber, vitamins and antioxidants. Eggplant contains anthocyanins, which have anti-inflammatory properties, and peppers are an excellent source of vitamin C. This is a perfect choice for those who want to add more vegetables to their diet without compromising on taste.

Delicious combinations

This pudding pairs perfectly with an arugula salad with lemon and olive oil or with a dollop of Greek yogurt, which will add a creamy and refreshing touch. A dry white wine or fruit cocktail can also complement this meal perfectly.

Conclusion

Eggplant pudding with vegetables is a versatile, flavorful and healthy dish perfect for any occasion. Dare to experiment with your favorite ingredients and give it a personal touch. Don't forget to share this recipe with your friends and enjoy every bite! Bon appétit!

 Ingredients: 1 kg of eggplants, 1 kg of bell peppers (preferably green or yellow and possibly 1-2 red), 1 kg of tomatoes or 1 can of chopped tomatoes in their own juice and a 250 ml box of organic tomato juice (puree). 2 white onions and 2 red onions (small or medium), 1 teaspoon of thyme, 1/2 teaspoon of oregano, 1/2 teaspoon of basil, 1 head of garlic, 2-3 teaspoons of salt, 1/4 teaspoon of ground white pepper, 3-4 tablespoons of white flour, 2 tablespoons of breadcrumbs, 1 teaspoon of granulated sugar, 50 ml of olive oil + 150 ml of oil for frying.