Reference to Homemade Appetizing Baked Aubergine & Zucchini topped with Cottage Cheese Casserole
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To prepare an unforgettable Baked Aubergine & Zucchini topped with Cottage Cheese Casserole, here are the components required:
- Take 1 of kilo Aubergines/Eggplants sliced.
- Take 1 of Zucchini sliced.
- You need 2 of medium size Onions diced.
- Use 1 of Cinnamon stick.
- Take 1 of kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste.
- Use 2 of Garlic Cloves diced (optional).
- You need 1 1/2 cups of Cottage Cheese.
- Prepare 1/2 cup of Olive Oil.
- Provide 1/2 cup of Vegetable Oil.
- Prepare of Salt.
- Use of Sugar.
- Take of Pepper.
After readying the materials, now you are ready to make your appetizing Baked Aubergine & Zucchini topped with Cottage Cheese Casserole by following the guidances on this section:
- Place sliced Aubergines and brush with vegetable oil into baking pan and bake until Aubergines have softened..
- Crush garlic cloves…..
- Add olive oil into a sauce pan, the ingredients and simmer for 20 minutes..
- Place Zucchini on the bottom of the baking pan, and start to tightly roll Aubergines. Place one next to the other and around the pan. Aubergines should be tightly rolled..
- Pour tomato sauce into baking pan and bake for 25 minutes. Once this is ready top by adding Cottage Cheese or any cheese of your choice, bake for another 15 minutes. That’s it 🙂.
- Kali Orexi!!!!.
Slice the aubergines thinly lengthways and lightly spray with. Baked aubergine 'chips' make a moreish easy starter or side dish. Chunky wedges of aubergine are coated in polenta for maximum crunch and baked until crisp, plus a sweet drizzle of honey helps them. I seem to be going back to my Middle Eastern roots recently where food is concerned. This aubergine chickpea bake is my take on an Middle Eastern version of mousakka.
Recipe : Baked Aubergine & Zucchini topped with Cottage Cheese Casserole
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Simple tips to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole
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