This rustic eggplant bake transforms humble vegetables into a satisfying, cheese-topped casserole that’s perfect for family dinners or potluck gatherings. Inspired by Mediterranean cooking techniques, this dish combines the silky texture of eggplant with the sweetness of carrots and the savory punch of melted cheese. Whether served as a main vegetarian dish or a hearty side, this versatile bake delivers comfort food appeal with nutritious ingredients.
Ingredients
For the Vegetable Base:
- 1 large eggplant (approximately 500g/1.1 lbs), grated
- 1 carrot (about 100g/3.5 oz), peeled and grated
- 1 tomato (about 150g/5.3 oz), thinly sliced
- 1/2 bell pepper (about 75g/2.6 oz), diced
- 1 shallot (about 30g/1 oz), thinly sliced
For the Batter:
- 1.5 cups (170g/6 oz) grated cheese
- 2/3 cup (160ml) milk
- 2/3 cup (80g) all-purpose flour
- 1/2 teaspoon (2g) baking powder
- 2 large eggs
- 2-3 tablespoons (30-45ml) extra virgin olive oil
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Initial Preparation:
- Preheat your oven to 375°F (190°C)
- Line a baking sheet with parchment paper
- Gather all ingredients and equipment
- Vegetable Preparation:
- Using a box grater or food processor, grate the eggplant
- Grate the carrot using the same method
- Slice tomatoes into thin rounds
- Finely dice the bell pepper
- Thinly slice the shallot
- Eggplant Treatment:
- Place grated eggplant in a colander
- Sprinkle with 1 teaspoon salt
- Let sit for 10 minutes to release moisture
- Squeeze thoroughly using hands or clean kitchen towel
- This step is crucial for texture – don’t skip it!
- Vegetable Mixture:
- In a large bowl, combine:
- Squeezed eggplant
- Grated carrot
- Diced bell pepper
- Sliced shallot
- Season with salt and pepper
- Mix well to distribute ingredients evenly
- Batter Preparation:
- In a separate bowl, whisk eggs until light
- Add milk and continue whisking
- Gradually add flour and baking powder
- Mix until smooth with no lumps
- Season with 1/2 teaspoon salt and pepper
- Combining and Assembly:
- Pour batter over vegetable mixture
- Fold gently until well combined
- Drizzle olive oil on lined baking sheet
- Spread mixture evenly, about 1-inch thick
- Arrange tomato slices decoratively
- Sprinkle grated cheese evenly
- Baking:
- Place in preheated oven
- Bake for 30-35 minutes
- Look for golden brown top
- Cheese should be melted and slightly crispy
- Let rest 5 minutes before serving
Nutritional Information (per serving, based on 8 servings)
- Calories: 220
- Protein: 9g
- Carbohydrates: 18g
- Dietary Fiber: 4g
- Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 290mg
- Potassium: 380mg
- Vitamin A: 35% DV
- Vitamin C: 20% DV
- Calcium: 15% DV
- Iron: 8% DV
Pro Tips and Tricks
- Eggplant Selection:
- Choose firm, glossy eggplants
- Smaller eggplants tend to be less bitter
- Look for male eggplants (rounder blossom end) for fewer seeds
- Moisture Control:
- Salt eggplant thoroughly
- Use cheesecloth for maximum moisture removal
- Pat other vegetables dry before adding
- Cheese Selection:
- Use a mixture of melting cheeses
- Gruyere adds wonderful flavor
- Mozzarella provides excellent stretch
Variations and Substitutions
- Vegetable Options:
- Replace carrot with zucchini
- Add mushrooms for earthiness
- Include spinach or kale for extra nutrients
- Dietary Modifications:
- Use gluten-free flour blend
- Replace dairy with plant-based alternatives
- Add herbs like basil or oregano
- Texture Variations:
- Add breadcrumbs on top for extra crunch
- Mix in cooked quinoa for protein
- Layer vegetables instead of mixing
Common FAQs
Q: Can I prepare this ahead of time?
A: Yes, assemble up to 24 hours ahead and refrigerate unbaked. Add 5-10 minutes to baking time.
Q: Why is my bake watery?
A: Insufficient moisture removal from eggplant. Make sure to salt and squeeze thoroughly.
Q: Can I freeze this dish?
A: Yes, freeze baked portions for up to 3 months. Thaw overnight and reheat in oven.
Q: How do I know when it’s done?
A: The top should be golden brown, edges crispy, and a knife inserted comes out clean.
Storage and Make-Ahead Tips
- Immediate Storage:
- Cool completely before refrigerating
- Store in airtight container
- Keeps for 3-4 days in refrigerator
- Reheating:
- Oven: 350°F (175°C) for 10-15 minutes
- Microwave: 1-2 minutes per slice
- Best reheated in toaster oven for crispiness
- Freezing:
- Wrap individual portions in foil
- Place in freezer bag
- Label with date and contents
- Freeze up to 3 months
- Prep-Ahead Steps:
- Grate vegetables the night before
- Store prepped ingredients separately
- Assemble just before baking
- Make batter fresh for best results