Eggplant – Zucchini – Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g auberine (s)
- 350 g zucchini
- 500 g tomato (s)
- 3 cloves garlic
- 1 bunch basil
- 0.5 ½ bunch thyme
- 4 tablespoon oil (olive oil)
- salt and pepper
- 150 g cheese (freshly rated pecorino cheese)
- 200 g oat cream cheese
- Butter for greasing the form
Print Recipe
Pin Recipe Instructions
- Wash and clean the aubergines and cut into slices that are not too thick. Place these next to each other, sprinkle with salt and let stand for 15 minutes. Then rinse and pat dry.
- Scald, peel, quarter, core and dice the tomatoes. Wash the zucchini and cut into slices. Peel the garlic and chop very finely. Wash the herbs, pat dry and finely chop without stalks. Cut the goat cheese into cubes and mix with the tomatoes and herbs.
- Heat the oil in a pan and fry the courgette and eggplant slices separately from each other. Season well with salt and pepper. Preheat the oven to 200 °.
- Grease a baking dish. Pour in the aubergine slices, the courgette slices and the tomato and cheese mixture in layers. Season each layer with a little salt and pepper. Finally sprinkle the casserole evenly with the pecorino and bake in the oven on the middle rack for about 25 minutes.
- Drink tip: a strong red wine
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