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Dried Eggplant Casserole

Cook up something good and make your weeknights a little cozier! This dried eggplant casserole is a warm, comforting dish that works for either lunch or dinner. Use a mix of rice varieties if you want the casserole to look a bit more festive. The adjika can be homemade or store-bought — just make sure it isn't too hot. The finished dish has a sweet, savory kick to it.

Zhenya777Author avatar
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Dried eggplant casserole
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 4 g
Fats 27 % 6 g
Carbohydrates 55 % 12 g
143 kcal
GI: 45 / 36 / 18
    1. Put the rice in a bowl and cover with cold water. Rinse it well, then drain. Transfer the rinsed rice to a saucepan, add water (200 ml), and set over the heat. Salt to taste and cook until done — the rice should come out fluffy. Crack an egg into the cooked rice and stir it in. 2. While the rice cooks, deal with the eggplant. Since it's dried, it needs to be softened: put the eggplant in a bowl, cover with boiling water, put a lid on, and leave for 20 minutes. Drain, then fry the eggplant in vegetable oil for 3–5 minutes. 3. Peel the onion and cut it into cubes. Rinse the tomatoes under running water and chop them finely. Seed the bell pepper, rinse it, pat it dry with paper towels, and cut it into small cubes. Add the prepared vegetables to the eggplant and keep frying. 4. Stir in the adjika and coriander, pour in 150–200 ml of water, and simmer until the liquid has completely cooked off. Peel the garlic and press it, then stir the garlic into the vegetable mix, salt to taste, and combine. 5. Make the sauce. Toast the flour in a dry skillet until lightly golden. Pour in the milk, add a piece of softened butter, and whisk until smooth. Keep it over the heat until thickened, about 2–3 minutes. Take it off the heat, add a pinch of ground nutmeg, and salt to taste. 6. Spread the rice in a baking dish and press it down. Layer the stewed vegetables on top and press them down too. Pour the white sauce over everything. Grate the cheese and scatter it generously over the surface. 7. Bake in an oven preheated to 460°F (240°C) for 10 minutes. A springform cake pan works great here — release the ring at the end and you can serve the casserole looking really beautiful. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Adjika - 59  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Dried eggplant - 202  kcal/100g

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