Greek Cheesy Eggplant and Red Pepper Casserole
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
Mediterranean, Greek
Greek Cheesy Eggplant and Red Pepper Casserole
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 pound eggplant thin long eggplant preferably, sliced thinly
- 1 pound red pepper sliced
- 1 onion small, sliced
- 1-2 garlic minced cloves
- 2-3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon salt
- black pepper freshly ground
- 3 ounces mitzithra cheese if not available use Romano cheese, finely grated, aged
- 5 ounces kafalograviera cheese if not available use Asiago, grated
Instructions
- Preheat oven at 400 degrees Fahrenheit (200 C).
- Wash the eggplant and slice about ¼ inch thick, place in colander and salt them, set aside.
- Slice the peppers in thin rings, set aside.
- Slice onion in thin rings and add to the peppers.
- Rinse and dry the eggplant and place the eggplant, peppers, onions, garlic and olive oil in large bowl and toss.
- In a small bowl mix the tomato paste with 3 tablespoons of water and mix. Add this to the vegetables and mix well until all vegetables are coated with tomato paste and olive oil.
- In a casserole dish place half of the vegetables in one layer, sprinkle with half of the mitzithra and half of the kefalograviera. Repeat for a second layer.
- Cover the casserole dish with aluminum foil and bake for about 40 minutes.
- Remove the aluminum foil and bake for another 5 minutes until the cheese bubbles.
- This is enjoyed warm or cold and goes well with Greek yogurt.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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