Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, baked aubergine & zucchini topped with cottage cheese casserole. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is something that I’ve loved my entire life. They are nice and they look wonderful.
If you're looking for an Italian meat-free recipe for your family that's tasty and quick to make, Gennaro has the answer with this delicious aubergine. Learn how to make this healthy baked and roasted aubergine veggie dish with our easy step-by-step recipe video. While the aubergines are cooking Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have baked aubergine & zucchini topped with cottage cheese casserole using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:
- Prepare kilo Aubergines/Eggplants sliced
- Make ready Zucchini sliced
- Make ready medium size Onions diced
- Get Cinnamon stick
- Take kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste
- Make ready Garlic Cloves diced (optional)
- Make ready Cottage Cheese
- Make ready Olive Oil
- Take Vegetable Oil
- Prepare Salt
- Prepare Sugar
- Make ready Pepper
You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream. This one is a current weekday favourite, says Nigel Slater. Simplest Baked Aubergine (Eggplant) with Tomato & Pesto. The aubergine and tomato would also make an excellent sauce for pasta.
Steps to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:
- 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!!!!
Just roughly chop the cooked vegetables and stir through hot pasta. 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. Layers of aubergine, cheese and pasta sauce are baked till bubbly. Serve with crusty garlic bread and a green salad.
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