Eggplant Casserole

To prepare a delicious eggplant drob, we start by peeling the eggplants, removing the skin, and then cutting them into equal-sized cubes. This will allow for even cooking. We place the eggplant cubes in a large pot of water and add a teaspoon of salt to enhance their flavor. We let them boil for about 20 minutes until they become soft but not mushy. After boiling, we drain the eggplants well using a colander, ensuring that no excess water remains, as this could affect the final consistency of the drob.

In a heated pan, we add a little oil and sauté the finely chopped onion along with the bell pepper for about 3-4 minutes until they become translucent and emit inviting aromas. It is important not to leave them on the heat too long to preserve the fresh texture and taste. Once done, we set aside the onion and pepper mixture and let it cool slightly.

Meanwhile, in a large bowl, we beat the eggs well with a pinch of salt until we achieve a fluffy foam. It is essential to keep a little of this mixture, as we will use it to brush the drob at the end. Next, in the same bowl, we add the drained eggplants, the sautéed onion and pepper mixture, the freshly chopped herbs (parsley or dill, as preferred), breadcrumbs, flour mixed with baking powder, and season with salt and pepper to taste. We mix everything well, ensuring that the ingredients are evenly distributed and that we obtain a homogeneous mixture.

We prepare a loaf pan or another oven-safe dish, lining it with baking paper to prevent sticking. We carefully pour the drob mixture into the pan, smoothing the surface. Using the reserved egg, we brush the top of the drob, which will give it a golden and appetizing crust at the end. We preheat the oven to 180 degrees Celsius and place the pan with the drob inside, letting it bake for about 45 minutes, or until it becomes firm and nicely browned on top.

Once baked, we let the drob cool well in the pan to firm up slightly, making it easier to slice. Once completely cooled, we can cut it into thick or thin slices, depending on our preferences. This eggplant drob is perfect to be served as an appetizer, alongside a fresh salad or as a main dish, accompanied by a side of vegetables. The resulting delight will surely be appreciated by everyone who tastes it!

 Ingredients: 3 smaller eggplants, 2 finely chopped onions, 2 bell peppers diced, 3 eggs, 2 tablespoons of oil, 4 tablespoons of breadcrumbs, 2 tablespoons of flour, a pinch of baking powder, dill, parsley, salt, pepper

 Tags:  eggs onion greenery meatloaf pepper flour oil eggplant vegetarian recipes pasta recipes