Ingredients (for 1 serving)
1 Portion vegetable (eggplant, tomato, onion, celery)
1 clove of garlic
200 ml vegetable stock
Dry oregano, thyme, and sage
Salt, Chilli, Paprika
Ground coriander, Cumin
1 Portion feta cheese/ cottage cheese
Make it Like So:
Wash and clean the eggplant. Cut it into thick slices and sprinkle it with salt. After 10 minutes put it in a casserole dish.
Blanch, peel, halve, remove the seeds and chop the flesh of the tomato. Peel onion and garlic. Cut onion into quarters and narrow columns, finely chop the garlic. Wash the celery and cut it into small cubes.
Heat a pan (with oil from Phase 3) and sauté onion and garlic in. Add the celery and stew it shortly. Add the tomato pieces. Add the broth, herbs and spices and cook it for a while.
Put the tomato sauce over the eggplant slices. Crumble the feta cheese over it.
Preheat the oven to 220 ° C and bake the casserole for 30 minutes.