John Myers
Ingredients for 4 servings:
- 2 m.-large eggplant(s)
- 500 g tomatoes
- 2 large onions
- 500 ml sour cream
- 1 small bottle(s) of soy sauce
- 2 tbsp dried herbs, sage, thyme, basil, oregano
- 1 bunch of parsley
- 1 pack of cheese (Emmental), sliced or grated
- salt and pepper
- Cayenne pepper
- 2 tbsp olive oil, cold-pressed
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Wash the eggplants, tomatoes, and fresh herbs. Remove the stems from the eggplants and cut into not-too-thick pieces (about 2 cm). Place them in a shallow bowl and pour a small bottle of soy sauce over them. Mix frequently and let stand for about 20 minutes. Slice the tomatoes and onions. In a medium-sized bowl, mix the sour cream and herbs, to taste, but use plenty. Omit or replace any herbs you don’t like. Carefully season with salt (there will still be salt from the soy sauce), pepper, and 1/2-1 teaspoon of cayenne pepper. Drain the eggplants from the soy sauce and pour the sauce through a sieve, reserving the sauce. Brush the baking dish with olive oil. Layer the eggplants, tomatoes, and onion slices twice, pouring the cream over them to cover everything. Drizzle with 2-3 tablespoons of soy sauce. Cover completely with Emmental cheese slices. Place in a cold oven on the middle rack at 200°C top/bottom heat, 170°C fan, and gas mark 3 and cook for 60 minutes. I check after about 40 minutes, and when the cheese starts to turn brown, I cover the casserole with aluminum foil. At the end, I remove it and use the grill function to brown it as desired. Without aluminum foil, the cheese might burn. Don’t put the cheese on top after 40 minutes; it acts as a “cooking lid” for the raw vegetables. I do this often when we have guests. The kitchen is clean, and I’m relaxed.
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