Ingredients: Potato 1kg.
Cream 100ml.
Eggs 2-3pcs.
Beijing cabbage (white part of it) eggplant 1pc.
Zucchini 2pcs.
Onion repch.1pc.
Carrot 1 pc.
Bulgarian is red. pepper.
Salt, dill and onion.
Method of preparation: first of all, boil potatoes, drain the water to the end and let it cool while we cook the filling….Cut the eggplant with a small cube and send to a pan with hot oil sunflower. Then, as cutting, add zucchini, onions, pepper, cabbage (thin strips), carrots (on a large grater), salt, simmer vegetables until cooked mines.10-15 (you can serve as a separate side dish).At this time, we finish our mashed potatoes: add cream, eggs and beat with a blender potatoes in mashed potatoes. Divide mashed potatoes by 2 parts. I put the first part of the puree in a detachable shape for a cake, put the sides along the edges, so that the filling is later gently baked. We put the finished filling of vegetables without excess liquid in our prepared shape (you can also on a baking sheet), sprinkle with greens of dill and onion, cover and excuse the 2nd part of the mashed potatoes, lubricate with the egg. Put in the oven at 220g. min. at 25-30.We follow the crust to turn out to be rosy and beautiful! During the preparation of the casserole, I cooked broth broth. Serve the casserole portioned with broth in the PIALS. It took 45min for all the preparation of dinner. Bon appetit!