Vegetable Soufflé

VEGETABLE  SOUFFLE

Ingredients:

3 eggplant

3 zucchini

3 carrots

5 potatoes

2 red bell peppers

3 tomatoes, finely chopped

1/2 bunch of parsley, finely chopped

1/2 bunch of dill,  finely chopped

Salt, pepper, paprika

Olive oil

For béchamel sauce:

2 cups of milk

6 tbsp flour

4 tbsp margarine

1 cup of yogurt

3 eggs

Salt, pepper

Directions:

Wash vegetables and peel potatoes. Cut the potatoes into round slices, red bell pepper, zucchini, eggplant and carrot into long slices. Season the vegetables with salt and pepper, pour a little olive oil. Bake the vegetables in the oven for 30 minutes at 180°C until they become soft. After that, put the vegetables on a baking sheet in the following order in layers : potatoes, aubergines, tomatoes, dill, carrots, tomatoes, peppers, parsley, zucchini. Season with salt, pepper, paprika to taste and pour with olive oil.

Melt margarine in a saucepan, add flour, mix well. Then remove the pan from the heat and add milk very slowly stirring constantly. Add  3 beaten eggs, yogurt, salt, pepper and stir well.

Spread the béchamel over the entire surface of the vegetables and bake the souffle in the oven for 35 minutes at 180°C until golden brown.

Bon Appetit!

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