Greek potato casserole

Ingredients for 4 servings:

• 400 g potatoes
• 150 g zucchini
• 150 g eggplant(s)
• 2 tbsp olive oil
• 120 g tomatoes
• 100 g sheep’s cheese
• 8 tbsp milk
• salt and pepper
• rosemary
• Garlic

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

First, boil the jacket potatoes. Meanwhile, wash the zucchini and eggplant, dry them, remove the stems, and cut them into slightly thicker slices. Place the slices on kitchen paper and sprinkle with salt. This will allow the zucchini and eggplant to absorb the water, which you then pat off with kitchen paper. Heat olive oil in a non-stick pan. Fry the zucchini and eggplant slices until light brown. Drain on kitchen paper. Peel the cooked potatoes and cut them into slightly thicker slices. Grease a baking dish with a little olive oil. Add the potatoes, eggplant, zucchini, and sliced ​​tomatoes. Season with pepper, salt, garlic, and rosemary. Mash the feta cheese with a fork and mix with the milk until smooth. Pour over the Greek potato casserole. Grill on the middle rack at level 3 for 10 minutes. Goes very well with Greek-style butterfly steaks.