John Myers
Ingredients for 3 servings:
- 500 g gyros meat
- 300 g Kritharaki (rice-shaped noodles)
- 1 eggplant(s)
- 1 ½ zucchini
- 200 g feta cheese
- Fat for the mold
- Oil for frying and brushing
- Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
can be well prepared
Cook the pasta in a pot of salted water according to the package instructions until al dente. Drain in a colander and rinse with cold water. Working in batches, brown the meat in a pan with a little oil on all sides, then set aside. Cut the vegetables into thick slices. Place on a worktop, sprinkle with salt, and let stand for about 5 minutes. Pat dry with a paper towel, turn over, and salt the other side. Let stand for another 5 minutes, then pat dry. Brush the vegetables with a little oil on one side, place this side on a baking tray lined with baking paper, and then brush the slices with oil on top. Preheat the oven to 200°C fan/convection oven or grill. Place the baking tray on the top shelf and bake the vegetables for about 10 minutes until golden brown. Remove from the oven and turn the vegetable slices over. Bake for another 10 minutes. Keep an eye on the vegetables so they don’t get too brown. Meanwhile, grease a baking dish with margarine or oil, add half of the pasta, and spread it out evenly. Place half of the meat on top of the pasta and sprinkle with some crumbled feta. Remove the vegetables from the oven and spread about half of them on top of the feta. Add the remaining pasta to the vegetables. Add the remaining meat and some more feta. Finally, spread the vegetables and the remaining feta on top. Place the baking dish on the middle shelf of the oven, reduced to 160°C (top/bottom heat), and bake for about 20 minutes. Serve with farmer’s salad and tzatziki.
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