John Myers
Ingredients for 2 servings:
- 2 eggplant(s)
- 9 potatoes
- 1 pack of feta cheese, approx. 200 g
- 5 tomatoes
- 1 tube(s) Tomato paste
- 1 dash of cooking cream
- 1 onion(s)
- 1 clove(s) garlic
- Oil for frying
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
vegetarian, with tomato sauce and feta cheese
Cut the eggplant into 6 mm thick slices. Season with salt on both sides and let rest for 20 minutes. Meanwhile, peel and boil the potatoes. Blanch the tomatoes. Then peel off the skin. Mix with the spices and cream and puree. Finely chop the onions and fry in a pan with a little oil. Add the chopped garlic clove. Then add everything to the sauce and stir. Pat the eggplant dry and fry briefly in the pan with oil. Layer the eggplant with the sauce in a baking dish. Sprinkle with the feta cheese. Then place the sliced potatoes on top and press down lightly. Bake in an oven preheated to 175 °C (fan oven) for about 20 minutes on the middle rack.
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