🍽️ Vegetable Casserole with Eggplant and Pepper

Name: Vegetable Casserole with Eggplant and Pepper
Total time: 30 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 2 small eggplants; 500 g cream cheese; 3 eggs; 100 g grated Gouda; 6 tbsp heavy cream; salt; pepper; 2 tbsp finely chopped basil; butter (for the dish)

550 kcal · 30 min · 4 servings

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Ingredients

2 red bell peppers
2 small eggplants
500 g cream cheese
3 eggs
100 g grated Gouda
6 tbsp heavy cream
salt
pepper
2 tbsp finely chopped basil
butter (for the dish)

Instructions

1. Wash the eggplants and slice them into rounds. Clean the peppers, wash them, remove the seeds and cut them into thin strips. Whisk the cream cheese with the eggs, cheese and cream until smooth. Season the mixture with salt and pepper and stir in the basil.
2. Grease a baking dish. Layer the dish alternately with the eggplant slices, pepper strips and the cheese mixture. Bake the casserole at 180 degrees for 40 minutes in the oven until golden brown.

Nutrition per serving

kcal: 550
Protein: 22 g · Fett/Fat: 47 g · Carbs: 9 g