Baked Aubergine & Zucchini topped with Cottage Cheese Casserole 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. This is by far the best thing to ever happen to aubergines.

Ingredients of Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

  1. Prepare 1 of kilo Aubergines/Eggplants sliced.
  2. It's 1 of Zucchini sliced.
  3. Prepare 2 of medium size Onions diced.
  4. It's 1 of Cinnamon stick.
  5. It's 1 of kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste.
  6. You need 2 of Garlic Cloves diced (optional).
  7. It's 1 1/2 cups of Cottage Cheese.
  8. It's 1/2 cup of Olive Oil.
  9. It's 1/2 cup of Vegetable Oil.
  10. You need of Salt.
  11. Prepare of Sugar.
  12. You need of Pepper.

Baked Aubergine & Zucchini topped with Cottage Cheese Casserole instructions

  1. Place sliced Aubergines and brush with vegetable oil into baking pan and bake until Aubergines have softened..
  2. Crush garlic cloves…..
  3. Add olive oil into a sauce pan, the ingredients and simmer for 20 minutes..
  4. 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..
  5. 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 🙂.
  6. Kali Orexi!!!!.

This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written. Try our easy layered Persian aubergine bake with crumbled feta. This vegetarian recipe is a simple and comforting one-pot to make in the winter months. See more ideas about Aubergine recipe, Recipes, Aubergine.

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