Vegetable snail casserole.
Author:
Cooking Together
Servings: 4
Cooking time: 1 h
Vegetable casserole "Snail", which just by its appearance can impress even the experienced gourmet
Ingredients
| eggplants 2 pcs |
| zucchini 2 pcs |
| zucchini 2 pcs |
| red bell pepper 2 pcs |
| mozzarella cheese 200 g |
| eggs 2 pcs |
| cream (30%) 200 ml |
| dried oregano 1 tbsp. |
| thyme 5 sprigs |
| butter 1 tbsp. |
| salt, pepper to taste |
Instructions
Step 1
Slice the eggplant, zucchini, zucchini and zucchini into thin slices and salt. Cut the mozzarella into thin slices as well. Rinse the eggplants under running water to remove any bitterness.
Step 2
Place the slices of vegetables and mozzarella alternately in a round mold greased with butter. To decorate the middle, overlap the vegetable slices, roll up and place in the center of the casserole.
Step 3
Prepare the filling. Beat the eggs with the cream, salt, pepper and oregano.
Step 4
Fill the casserole with the mixture, sprinkle with thyme leaves and bake in the oven for 40 minutes at 180 degrees. Serve the casserole warm.
