Caigana with eggplant and cheese in the oven

Kayganu can be cooked both in the oven and in a frying pan. Kaigana is a kind of casserole with vegetables, the recipes of which differ in the composition of the ingredients. This hearty, nutritious dish is often cooked in a frying pan, frying on both sides. But kaigana can be baked in the oven.

Julia

The author of the recipe

Caigan with eggplant and cheese in the oven

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Composition / ingredients

Servings:

Eggplant

400

Cheese

150

Eggs

Butter

Salt

to taste

Zira

0.5

Dill (any greens to serve)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 50 % 11 g

Carbohydrates 18 % 4 g

137 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare caigans with eggplant and cheese, you will need: eggplant, cheese, salt, eggs, cumin, butter, dill.
Step 2:
Wash the eggplants, remove the stems, prick in several places with a fork.
Step 3:
Boil the eggplants in salted boiling water until soft for 15 minutes.
Step 4:
Remove the eggplants from the water. Put it under pressure for a while so that the excess liquid goes away.
Step 5:
Cut the eggplant lengthwise, select the seeds with a spoon. It is impossible to remove all of them, at least some part.
Step 6:
Cut eggplant into medium cubes.
Step 7:
Crumble the cheese.
Step 8:
Combine the chopped eggplant, cheese, cumin, half of the softened butter, mix gently. It is better to use ground cumin. I had only cumin seeds, I crushed them in a mortar.
Step 9:
Grease the baking dish with butter. Lay out the eggplant with cheese, smooth it out.
Step 10:
Beat the eggs until smooth. If desired, add salt, but very little. It is necessary to take into account the taste of cheese.
Step 11:
Pour the vegetable mass with beaten eggs. Spread the remaining butter on top.
Step 12:
Bake the caigana in a preheated 180 degree oven for 20-25 minutes.
Step 13:
Wash the dill, dry it, chop it finely.
Step 14:
Serve the kaigana warm, sprinkled with chopped herbs. Enjoy your meal!

The recipe interested me with its mysterious name. Probably, this dish belongs to the Ottoman (and now Turkish) cuisine. In the first cookbook, there was only one recipe for kaigana - from eggplant. A couple of decades later, several recipes for this dish have already appeared.
In some of them, kaigana resembles scrambled eggs. It is cooked with minced meat; rice; with parsley and onions; with onions, vinegar and cinnamon, and even sweet - with powdered sugar or jam. And also with the addition of flour, milk and spices. All this is mixed and fried in butter on both sides. In this case, kaigana resembles pancakes with baking.

I liked the kaigana option in the oven more. So it turns out more tender and more useful.

This dish can be a full breakfast or you can serve it for dinner, supplemented with fresh vegetables and herbs.