1 medium zucchini with skin, sliced
1 medium eggplant peeled and chopped
1 cup (chá) of water
2 eggs
1 tablespoon grated onion
Salt, pepper, and grated cheese to taste
1 tablespoon olive oil
2 tablespoons all-purpose flour
A pinch of nutmeg
1 medium zucchini with skin, sliced
1 medium eggplant peeled and chopped
1 cup (chá) of water
2 eggs
1 tablespoon grated onion
Salt, pepper, and grated cheese to taste
1 tablespoon olive oil
2 tablespoons all-purpose flour
A pinch of nutmeg
1
Chop the zucchini and eggplant into small pieces and place them in a microwave-safe dish
2
Add the water and cook on high for 8 minutes, stirring occasionally
3
Remove from the microwave, drain the excess water, and set aside the vegetables
4
In a blender, beat together the eggs, onion, pepper, salt, cheese, olive oil, flour, and nutmeg
5
Combine the reserved vegetables with the egg mixture
6
Pour the mixture into an oiled baking dish
7
Bake in a preheated oven at 400°F (200°C)
8
Bake for 25 minutes.
