Casserole cakes with vegetable filling

Ingredients for Casserole cakes with vegetable filling

Instructions for Casserole cakes with vegetable filling

To prepare the Casserole cakes with vegetable filling recipe, please follow these instructions:

Filling:
Eggplant and squash cut into slices, sprinkle with sea salt and dilute for approx. 15 minutes. Duppes dry with kitchen roll. Eggplant and squash cut into smaller cubes.

The tomatoes are cut in both.

The onions are peeled and chopped well. Onions and garlic are done in olive oil for approx. 2 minutes.

Eggplant, squash and tomatoes are added and switched with approx. 2 min.
Water, mint, thyme and basil are added and boil for low heat for approx. 10 minutes. Under cover. Season with salt, pepper and lemon juice.


pancakes:
Eggs, flour, water and salt are whipped together. Bring some oil on a hot forehead. Add approx. 1.5 dl dough, turn the pan so that the dough is distributed. Bake so the pancake is light brown and reversed. There will be 4 pancakes of 32 cm. In diameter.

The oven is preheated to 200 degrees C. Alm. oven.

The filling is spread on the pancake and rolled together. Put in a greased ovenproof dish, sprinkle with grated cheese and parmesan cheese. Bake for approx. 15 minutes until the cheese is golden.