Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1/2 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Užice kajmak cheese
- 4 eggs
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
- Cheese grater
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 2-3 minutes until softened.
3. Add red and green bell peppers and cook for another 3-4 minutes until they start to soften.
4. Add diced tomatoes, paprika, oregano, thyme, salt, and black pepper. Stir to combine and cook for 5-7 minutes until the sauce thickens.
5. In a separate skillet, grill eggplant slices until lightly browned on both sides.
6. Layer half of the eggplant slices in the bottom of a 9x13 inch baking dish.
7. Spread half of the tomato sauce over the eggplant slices.
8. Grate Užice kajmak cheese over the tomato sauce.
9. Repeat layers with remaining eggplant slices, tomato sauce, and kajmak cheese.
10. Beat eggs in a small bowl and pour over the top of the casserole.
11. Bake for 30-35 minutes until the eggs are set and the cheese is melted and bubbly.
12. Sprinkle chopped parsley over the top of the casserole before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 285
Fat: 22g
Carbohydrates: 14g
Protein: 9g
Sodium: 515mg
Sugar: 7g
Substitutions for ingredients:
- Užice kajmak cheese can be substituted with feta cheese or ricotta cheese.
- Red and green bell peppers can be substituted with any color bell peppers or roasted red peppers.
- Dried herbs can be substituted with fresh herbs.
Variations:
- Add ground beef or lamb to the tomato sauce for a meatier version.
- Use zucchini or yellow squash instead of eggplant.
- Add sliced mushrooms to the tomato sauce for extra flavor.
Tips and tricks:
- Make sure to grill the eggplant slices until they are lightly browned on both sides to prevent them from becoming too mushy in the casserole.
- Use a good quality olive oil for sautéing the vegetables and grilling the eggplant.
- Let the casserole cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the casserole before serving.
Pairings:
Serve with crusty bread and a green salad for a complete meal.
Suggested side dishes:
Roasted vegetables, garlic bread, or a Mediterranean salad.
Troubleshooting advice:
If the casserole is too watery, try grilling the eggplant slices for a few extra minutes to remove excess moisture.
Food safety advice:
Make sure to cook the eggs until they are fully set to prevent any risk of foodborne illness.
Food history:
Užice kajmak is a traditional Serbian cheese made from cow's milk. It has a creamy texture and a tangy flavor that pairs well with eggplant and other Mediterranean vegetables.
Flavor profiles:
This casserole has a rich and savory flavor from the tomato sauce and Užice kajmak cheese, with a slightly smoky and earthy flavor from the grilled eggplant.
Serving suggestions:
Serve the casserole hot out of the oven with a sprinkle of fresh herbs and a side of crusty bread.
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Region: Serbian