This hearty casserole is a good idea for a full lunch or dinner. It combines tender mashed potatoes, fragrant chanterelles and juicy eggplants. This dish is not only tasty, but also very filling.
Ingredients
- Potatoes: 700 g Chanterelles (or other mushrooms): 400 g
- Eggplants: 2 pcs.
- Onion: 1 pc.
- Egg: 1 pc.
- Hard cheese: 50 g
- Milk: 100 ml
- Ghee: 2–3 tbsp. l.
- Salt and pepper: to your taste
Preparation of chanterelle and eggplant casserole
Peel the potatoes and boil them until ready. Also peel the eggplants, cut them into longitudinal slices, salt them well and put them under the press for 30 minutes to remove the bitterness.
Meanwhile, sort through and quickly wash the chanterelles. Cut large mushrooms into 2-3 parts. Put them in a pan and simmer until all the liquid evaporates.
Add ghee to chanterelles and fry until golden.
Drain the juice from the eggplants, cut them into cubes, and cut the onion into half rings. Add the vegetables to the mushrooms and fry until the eggplant is ready, add salt and pepper.
Prepare mashed potatoes from ready-made potatoes: mash them, add egg and milk, add salt.
Place half of the mashed potatoes in a baking dish, then a layer of fried mushrooms with vegetables, and the rest of the mashed potatoes on top.
Sprinkle the casserole with grated hard cheese and bake in an oven heated to 180°C until golden brown.