Vegetable Soufflé



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


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!


You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта