Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, baked aubergine & zucchini topped with cottage cheese casserole. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is something that I’ve loved my whole life. They are fine and they look fantastic.
Learn how to make this healthy baked and roasted aubergine veggie dish with our easy step-by-step recipe video. 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. 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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook baked aubergine & zucchini topped with cottage cheese casserole using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:
- Make ready 1 kilo Aubergines/Eggplants sliced
- Take 1 Zucchini sliced
- Make ready 2 medium size Onions diced
- Make ready 1 Cinnamon stick
- Get 1 kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste
- Make ready 2 Garlic Cloves diced (optional)
- Take 1 1/2 cups Cottage Cheese
- Take 1/2 cup Olive Oil
- Take 1/2 cup Vegetable Oil
- Prepare Salt
- Take Sugar
- Prepare 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. Our baked miso aubergine recipe is the perfect starter to any oriental meal. The delicate balance of sweet and salty flavours brings the aubergine to life for a delicious side to any meal. Layers of aubergine, cheese and pasta sauce are baked till bubbly. Serve with crusty garlic bread and a green salad.
So that’s going to wrap this up with this exceptional food baked aubergine & zucchini topped with cottage cheese casserole recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
