John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 1 eggplant(s)
- 2 zucchinis
- 1 cup of natural yogurt
- 1 jar Pesto Arrabiata
- 1 package of cheese (Balkan cheese)
- 1 large onion(s), red
- 2 large garlic cloves
- a few sprigs of oregano, fresh
- some salt and pepper
- Oil, for frying
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
Zucchini, eggplant, pesto arrabiata, potatoes
Boil potatoes in salted water until tender. Peel and slice. Dice the eggplant and season with salt, then drain in a colander for at least 10 minutes. Dice the zucchini and onion and season lightly with salt. Lightly fry them with the drained eggplant in a pan with a little oil. Puree the Balkan cheese, natural yogurt, pesto, and garlic cloves. Season to taste with oregano, salt, and pepper. Layer the vegetables, potatoes, and sauce in a baking dish, alternating them with the sauce. The sauce should be the top layer. Bake everything together in the oven at around 180°C for about 30 minutes. It tastes delicious and is also easy to prepare for the next day. If you like it spicier, puree more chilies. For an even juicier dish, serve with seasoned natural yogurt.
Facebook Comments