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Summer casserole with vegetables and yogurt
2025-07-31 13:15:54 / RECETA ALFA
Ingredients:
2 medium zucchini
1 large eggplant
1 green pepper
1 red pepper
2-3 ripe tomatoes
1 large onion
2 cloves garlic
4 tablespoons olive oil
Salt, black pepper
Fresh oregano or parsley
For the yogurt sauce:
1 cup thick yogurt
1 egg
2 tablespoons flour
A pinch of salt
A pinch of white cheese (optional)
Preparation:
Peel and cut the eggplants into thin slices. Place them in salted water for 15 minutes to remove the bitterness. Cut the zucchini, peppers, tomatoes and onion into slices or medium cubes. Lightly sauté the onion with garlic in olive oil until soft, then add the peppers and zucchini. After 5-7 minutes, add the eggplant and tomatoes. Adjust the taste with salt and pepper and let them cook for 10 minutes over medium heat, stirring occasionally. Place the cooked vegetables in a clay or glass casserole. Prepare the yogurt sauce by beating the yogurt with the egg, flour and a little salt in a bowl. Add a little of the vegetable stock if necessary to thin it out. If desired, you can also add a little crumbled white cheese for a fuller taste. Pour the sauce over the vegetables in the casserole, spreading it evenly. Place the pan in a preheated oven at 180°C for about 30-40 minutes, until it gets a golden crust on top.
You can also add thinly sliced carrots or potatoes. It goes great with cornbread or toast. Serve warm or even cold – the taste gets even better the next day!
Recipe from Mrs. Albana, the show "Rreze Dielli"
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