Brussels Sprouts and Eggplant Casserole

Brussels sprouts, Eggplant, Bell pepper, Onion, Mayonnaise (homemade or sugar-free), Cream 35% fat, Pickled cucumbers (sugar-free), Olive oil, Dill, Table salt, Black pepper

Slice: 20 min. Mix: 5 min. Bake: 40 min.

Halve the brussels sprouts (1200 g), cut the eggplant (600 g) into half-moons, the bell pepper (500 g) into half-rings, and dice the sugar-free pickled cucumbers (150 g) and onion (300 g).

Mix homemade or sugar-free mayonnaise (200 g) with cream 35% fat (200 g), then add finely chopped dill (15 g), table salt (3 g), and black pepper (1 g).

Grease a baking dish with olive oil (30 g), add the vegetables, and pour over the sauce.

Bake at 180°C for 30–40 minutes, until the vegetables are tender and the surface is browned.