How to make
Boil the cauliflower florets and the coarsely chopped carrot in salted water for 5 minutes and strain.
Fry the finely chopped onion and garlic in the pan, add the peeled and diced eggplant and cook for about 15 minutes.
Beat the egg with the sour cream, salt and spices.
Place the vegetables in a tray, mix and pour the egg mixture over them.
Sprinkle the grated mozzarella on top and then the grated hard cheese.
Bake the meatless casserole in a preheated oven at 370°F (190°C) for about 20 minutes.
This very tasty eggplant and cauliflower casserole is ready. If desired, you can serve your favorite garlic sauce with it.
