Summary

Ingredients

• 600 g frozen spinach, sort as desired
• 400 g potato (s), waxy
• 2 cans mushrooms, e.g. mushrooms, stone liqueur, chanterelles
• 1 can tomato (s), chunky
• 200 g sour cream
• 1 bunch spring onion (s)
• 1 small onion (s)
• 1 m. Eggplant (s)
• 250 g cheese, rated
• 1 clove garlic
• 125 ml vegetable stock
• 1 shot red wine
• olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 tablespoon paprika powder, noble sweet
• salt and pepper
• Parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Peel the garlic, cut the onion into small cubes, the spring onion into rings and the aubergine into cubes.
2. Put the mushrooms in a colander, rinse and drain well. Then roughly chop.
3. Cook the potatoes in salted water until cooked. Let cool down briefly, then cut into large slices.
4. Thaw the spinach in a saucepan over a low flame and briefly bring to the boil.
5. Preheat the oven to 180 ° top / bottom heat. Grease the baking dish with olive oil.
6. Heat olive oil in a non-stick pan to medium temperature. First fry the onion until translucent, then add the aubergine cubes and fry for 2 minutes. Turn several times. Now add the chopped mushrooms. The temperature can be briefly increased so that as much liquid as possible evaporates. Now press the garlic and mix in the spices except for the parsley. Let it steep for a moment, then deglaze with red wine. Add the stock and the peeled and diced tomatoes from the can and bring to the boil briefly. Then reduce the temperature again and simmer for 5 minutes, stirring occasionally. At the end, remove the pan from the heat and fold in the sour cream.
7. Place the potato slices in the baking dish. Spread the spinach on top. The vegetable sauce comes on top. Sprinkle the cheese on top.
8. Place the casserole in the oven on the middle rack for about 30 minutes.
9. Sprinkle with parsley before serving.
10. Tip:
11. You can replace the potatoes with pasta.