John Myers
Contents
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Ingredients
- 500 g Minced lamb
- 1 kg Potatoes
- 1 Eggplant
- 1 Onion
- 0,5 Red Bell pepper
- 2 Tomatoes
- 200 g Sheep milk cheese
- 200 g Emmental
- 200 g Sour cream
- 2 tbsp Tomato paste
- Salt
- Pepper
- Hot paprika powder
- Thyme
- Garlic oil
Instructions
- Boil the potatoes in their skins, leave to cool, peel and cut into slices.
- Fry the minced meat in the garlic oil until crumbly, season with salt, pepper, paprika and thyme.
- Dice the peppers and tomatoes, peel and dice the onions, add everything to the minced meat, and steam with them.
- Stir a dash of water and tomato paste into the minced meat and bring to the boil.
- Now put half of the potato slices in a baking dish, season with salt and pepper, place the sliced aubergine on top and cover with the minced meat mixture.
- Now distribute the remaining potato slices on the casserole, cut the sheep's cheese into cubes and place between the potato slices.
- Sprinkle the casserole with the Emmental, add the sour cream and bake in the preheated oven at 200 ° C for about 60 minutes.
Nutrition
Serving: 100gCalories: 295kcalCarbohydrates: 1.4gProtein: 14.3gFat: 25.9g
