John Myers
Potato and Eggplant Casserole
The perfect potato and eggplant casserole recipe with a picture and simple step-by-step instructions.
- 1 Can (approx 400g) Tomatoes
- 2 small Onions
- 2 Toes Garlic
- 1 tsp each Vegetable broth and herb salt
- 4 medium small Potatoes
- 1 medium sized Aubergine
- 2 size Tomatoes
- Salt pepper
- 2 -3 tbsp Olive oil
- Basil leaves
- First, the onions are peeled and finely diced. Peel and finely chop the garlic as well. Mix both with the canned tomatoes, vegetable stock and herb salt. If you want, you can puree this finely, I left it in pieces. Optionally, you can also add some chilli. Put aside.
- Now peel the potatoes, wash the aubergine and tomatoes and then cut everything into 3mm thin slices.
- First put about 1/3 of the sauce in a baking dish, then distribute half of the potato slices. These are lightly seasoned with salt / herb salt and pepper.
- Distribute half of the aubergine and half of the tomato slices alternately in a fan shape.
- Spread the second third of the sauce on top and start over with the potatoes, seasoning, tomatoes and eggplant.
- Finally, distribute the last third of the sauce on top and drizzle the olive oil over it.
- Put the casserole dish with the lid closed in the cold oven and heat it to 160 ° on convection.
- After 45 minutes, remove the lid and bake for another 15 minutes.
- Use a knife or fork to check whether the potatoes are cooked. If necessary, bake longer until they are through.
- Sprinkle the casserole with chopped basil.
- This recipe is enough as a main course for 2 people, as a side dish for 4.
Facebook Comments