Eggplant and Mushroom Casserole
Eggplant, mushrooms and eggs make a hearty hot casserole under a sour cream topping. Almond flour replaces breadcrumbs and helps create a golden crust.
Blanch the eggplant (1500 g) in boiling water for 5 minutes, drain, cover with a weight and leave for 20 minutes to release excess moisture.
Boil the champignons (250 g) for 15 minutes and chop them into small pieces.
Sauté the mushrooms with finely chopped onion (500 g) in butter (45 g) for 10 minutes.
Sauté the pressed eggplant in olive oil (60 g) for 10 minutes until tender.
Hard-boil the eggs (250 g) for 10 minutes, cool them and slice.
Layer the eggplant, mushroom mixture and eggs in a baking dish. Season with table salt (4 g) and black pepper, sprinkle with almond flour (20 g) and pour over the sour cream (200 g).
Bake at 180°C for 30 minutes until golden. Sprinkle with dill (10 g) and parsley (10 g) before serving.
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