Courgette and eggplant casserole

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put rice with stock into the casserole dish and cook in the preheated oven (electric range: 200 °C/ gas: level 3) for 25-30 minutes until open. In the meantime, clean and wash the tomatoes, zucchini and eggplants and cut them into thick slices. Then sprinkle aubergines with salt and let them drain between kitchen paper. Wash the chicken fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat for about 8 minutes while turning. Take out and let cool down.

2. 2

   Add 3 tablespoons of oil to the pan and fry the eggplant slices on both sides. Leave to cool. Cut the meat into slices. Spread it with the vegetables on the finished rice. Wash the rosemary, basil and chillies. Chop the herbs, except for something to garnish. Cut the chillies into fine rings. Stir eggs, herbs and half of the chilli rings into the milk. Season with salt and pepper. Pour over the casserole and sprinkle with the remaining chilli rings. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. In the meantime peel onion and cut into rings.

3. 3

   Cut the chillies into fine rings. Stir eggs, herbs and half of the chilli rings into the milk. Season with salt and pepper. Pour over the casserole and sprinkle with the remaining chilli rings. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. In the meantime peel onion and cut into rings. Heat the remaining oil and fry the onion rings in it until golden brown. Garnish the casserole with rosemary, basil and onion rings before serving

4. 4

   E 74,44 g/ F 21,87 g/ KH 53,54 g