Aubergine-potato casserole

Name: Aubergine-potato casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Aubergines; 7-10 Tbsp salt, white pepper; 750 g large potatoes; 1 medium onion; 1-2 Garlic cloves; 8 TABLESPOONS Oil (e.g. olive oil); 1 can(s) (850 ml) Tomatoes; 1/2-1 potty Basil; 7-10 Tbsp Grease; 100 g Gouda cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Aubergines
7-10 Tbsp salt, white pepper
750 g large potatoes
1 medium onion
1-2 Garlic cloves
8 TABLESPOONS Oil (e.g. olive oil)
1 can(s) (850 ml) Tomatoes
1/2-1 potty Basil
7-10 Tbsp Grease
100 g Gouda cheese

Directions

1
Clean, wash and slice the aubergines lengthwise. Sprinkle with salt and leave to stand for about 15 minutes. Peel, wash and slice the potatoes lengthwise
2
Peel and chop onion and garlic. Heat 1 tablespoon of oil and sauté the onion and garlic. Add tomatoes with juice and chop a little. Simmer everything for 5-10 minutes. Wash and pluck the basil and cut into strips. Add to the sauce and season with salt and pepper
3
Dab aubergines dry. Fry the potatoes in portions in the remaining oil until golden brown. Season with salt and pepper
4
Layer the vegetables and sauce in a greased casserole dish. Grate the cheese and sprinkle over the casserole. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 20 minutes
5
Drink: mineral water