Eggplant Potato Casserole
A fresh eggplant and potato casserole from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- 600 g Potatoes
- 2 onions
- 2 tbsp chopped parsley
- 1 tbsp butter
- Salt
- pepper (ground)
- 250 ml vegetable broth
- 3 eggs
- 150 g crème fraîche
- 100 g heavy cream
- 1 tbsp tarragon mustard
- 8 small bratwurst sausages (e.g., Nürnberger)
Instructions
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1.
Clean, wash and slice the eggplants. Peel and slice the potatoes.
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2.
Peel the onion and cut into wedges. Sauté the onion in 1 tbsp hot butter in a pan until translucent, add the potatoes and cook for about 5 minutes while stirring, seasoning with salt and pepper.
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3.
Add the eggplant, season with salt and pepper, transfer everything to a greased baking dish and pour over the broth.
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4.
Whisk together the eggs, crème fraîche, cream and mustard, season with salt and pepper, and pour over the casserole.
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5.
Bake in a preheated oven at 200°C on the middle rack for about 45 minutes until golden brown. Ten minutes before the end of cooking, arrange the sausages on top of the casserole to finish cooking together.
