Vegetable Casserole with Pork, Eggplant and Cheese Sauce
A juicy casserole of pork, eggplant and tomatoes under a creamy cheese sauce. The vegetables and meat are cooked before baking, giving the dish a rich flavor and firm texture.
Slice the eggplant (300 g), season with salt and leave for 15 minutes. Drain the liquid, rinse the eggplant and pat it dry. Cut the pork (300 g) into small pieces.
Dip the tomatoes (300 g) in boiling water for a few seconds, remove the skins and cores, and chop the flesh. Grate the carrot (100 g), and finely chop the onion (100 g) and garlic (10 g).
Heat the olive oil (30 g) in a skillet and brown the pork. Add the onion and carrot, reduce the heat and cook for about 5 minutes. Stir in the tomato paste (15 g), stevia (2 g), black pepper (1 g) and salt (3 g), add a little water if needed, and cook for 1 minute.
Whisk the eggs (150 g) with the heavy cream (100 g), sour cream (15 g), hard cheese (100 g), dried basil (1 g), oregano (1 g), black pepper (1 g) and salt (3 g). Mix the sauce until smooth.
Preheat the oven to 200 °C and grease a baking dish. Add the eggplant, spread the pork and vegetables over it, and pour in the cheese sauce. Arrange the tomatoes on top and sprinkle with dill (10 g). Bake for about 30 minutes until done. Serve hot.
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