How to Prepare Appetizing Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

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Ingredients of Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

1. It's 1 of kilo Aubergines/Eggplants sliced.
2. You need 1 of Zucchini sliced.
3. You need 2 of medium size Onions diced.
4. Prepare 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. You need 1 1/2 cups of Cottage Cheese.
8. You need 1/2 cup of Olive Oil.
9. Prepare 1/2 cup of Vegetable Oil.
10. It's of Salt.
11. Prepare of Sugar.
12. You need of Pepper.

Learn how to make this healthy baked and roasted aubergine veggie dish with our easy step-by-step recipe video. Aubergines, known in America as eggplants, come in a wide variety of shapes, sizes and colors. Cooking aubergines is not difficult, though some individuals may shy away from it. how to make baked aubergines at home. Serve hot or cold are so delicious.

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!!!!.

A perfect dish for any occasions: Epiphany or other occasions. Persian Baked Aubergine with Feta, Pistachio & Saffron Basmati, Cucumber Mint & Rose Yoghurt, Melanzana la Forno (Baked Aubergine), Baked Purple Aubergines Pizzas with Silana Provola. Take the aubergines out of the oven, let them chill for a few minutes. Spoon out the soft flesh of the aubergine and into the food processor. Serve as either a starter or with pilaf rice as a main course.

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