Vegetable Clafoutis

IvanIvan
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Vegetable Clafoutis
03/04/2014
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Preparation20 min.
Cooking40 min.
Тotal60 min.
Servings4-6
"After the taste test for this Vegetable Clafoutis, we gave it a 10 out of 10 and licked the plate clean! We`re waiting for your vote!"

Ingredients

  • tomatoes - 4
  • zucchini - 2
  • eggplants - 1
  • onions - 12 heads
  • peppers - 1 green, roasted + 1 red, roasted
  • garlic - 3 cloves
  • eggs - 3
  • cottage cheese - 3.5 oz (100 g), or feta cheese
  • milk - 2/5 cup (100 ml)
  • liquid cream - 2/5 cup (100 ml)
  • corn starch - 3 tablespoons
  • oil - 2/5 cup (100 ml) or olive oil
  • parsley - 1 - 2 tablespoons
  • butter
  • salt
  • black pepper
measures

How to cook

Peel the tomatoes and remove their seeds, then cut them into cubes and mash them. Also cut the peeled eggplant, zucchini and roasted peppers into cubes.

Cut the onion thinly and fry it in a little oil. Remove from the pan, separately fry the peppers, zucchini, tomatoes and eggplant successively and after each vegetable, add a little oil.

Leave them for a little while to cool. Smear a tray with butter and on its bottom, distribute the finely chopped garlic and parsley. Place the vegetables on top.

Separately, whisk the eggs with the starch, cream, cottage cheese and milk. Season with salt and black pepper and mix well. Pour the mixture over the vegetables and bake in the oven for half an hour until the top browns nicely.

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