Aubergine feta cheese casserole
easy
45 mins
45 mins
Ingredients
- 1 kg Potatoes
- 500 g Carrots
- 1 (approx. 350 g) Aubergine
- 7-10 Tbsp Salt
- 2 Garlic cloves
- 150 ml Milk
- 20 g Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 4 TABLESPOONS Olive oil
- 175 g Sheep's cheese
- 3 Chillies, hot
- 1/2 potty Basil
- 7-10 Tbsp Grease
- 7-10 Tbsp Kitchen paper
Directions
- 1
Peel, wash and quarter the potatoes. Peel, wash and cut carrots into small pieces. Cook the potatoes and carrots in a pot with salted water for 20 minutes. In the meantime, wash and thinly slice the eggplant and sprinkle with salt.
- 2
Peel the garlic and cut into thin slices. Drain potato water. Add milk and fat. Mash everything to a smooth mash with a potato masher or a strong whisk.
- 3
Season with salt, pepper and nutmeg. Heat the oil in a frying pan. Sauté the garlic and take it out. Dab aubergine slices dry with kitchen paper and fry in garlic fat until golden brown. Cut the feta cheese into slices.
- 4
Grease a casserole dish. Pour in mashed potatoes. Alternately layer eggplant slices and feta cheese. Wash 1 chilli pepper, cut into thin rings and remove the seeds. Wash the basil, dab dry and, except for a bouquet for garnishing, pluck leaves from the stalks.
- 5
Sprinkle chilli rings, garlic and basil leaves over the casserole. Garnish with 2 chilli peppers. Push the casserole briefly under the grill until the sheep's cheese begins to brown slightly. Serve garnished with basil bouquets.
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