A light and rustic vegetarian dish featuring layers of tender roasted eggplant and potato, seasoned with garlic and herbs, and topped with a savory sprinkle of Parmesan cheese. A wholesome and satisfying meal.
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Zutaten
- 1 large eggplant (approx. 400g)
- 2 medium potatoes (approx. 300g)
- 1 medium onion
- 2 cloves garlic, minced
- 45ml olive oil
- 30g Parmesan cheese, grated
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. Slice the eggplant and potatoes into 1cm thick rounds. Finely chop the onion.
- 2.In a large bowl, toss the eggplant and potato slices with the olive oil, minced garlic, dried oregano, salt, and pepper until everything is evenly coated.
- 3.Arrange the seasoned vegetable slices in a single layer on one or two large baking sheets lined with parchment paper.
- 4.Roast for 20-25 minutes, or until the vegetables begin to soften and turn golden at the edges.
- 5.Remove the baking sheets from the oven. Carefully create stacks on the baking sheet by alternating layers of potato and eggplant.
- 6.Top each stack with a sprinkle of the grated Parmesan cheese.
- 7.Return the stacks to the oven and bake for another 10-15 minutes, until the vegetables are fully tender and the cheese is melted and golden brown. Serve immediately.
Nährwertinformationen
Warum dieses Rezept
This recipe is a healthy, plant-forward meal rich in fiber and antioxidants from eggplant and potato. By removing pork and using heart-healthy olive oil and a minimal amount of cheese for flavor, it becomes a light yet satisfying and balanced vegetarian dish.
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