Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, baked aubergine & zucchini topped with cottage cheese casserole. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is something that I have loved my whole life.
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 get started with this particular recipe, we must 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 that.
The ingredients needed to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:
- Take kilo Aubergines/Eggplants sliced
- Get Zucchini sliced
- Prepare medium size Onions diced
- Take Cinnamon stick
- Prepare kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste
- Get Garlic Cloves diced (optional)
- Take Cottage Cheese
- Get Olive Oil
- Make ready Vegetable Oil
- Take Salt
- Make ready Sugar
- Take Pepper
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. Easy aubergine recipes are some of my favourite to prepare when we're trying to eat healthily or Find some of our favourite aubergine recipes here and keep scrolling to get this baked aubergine in. Simplest Baked Aubergine (Eggplant) with Tomato & Pesto.
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!!!!
The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. Layers of aubergine, cheese and pasta sauce are baked till bubbly. Serve with crusty garlic bread and a green salad. A sophisticated dish with contrasting flavours, where meaty aubergine meets fluffy couscous.
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