Preparation time: 30 mins
Easy - for beginners
Serves: 2
Description
Discover this easy and versatile vegetarian bake, a delicious aubergine and courgette casserole (also known as eggplant and zucchini) layered with flavorful tomatoes, garlic, and topped with crumbled feta cheese. Perfect as a satisfying main course or a delightful side dish.
Ingredients
- 1 aubergine (eggplant)
- 1 courgette (zucchini)
- 1 can of tomatoes
- 2 garlic cloves
- olive oil
- Basil leaves
- salt and black pepper
- Feta cheese
Method
- Cut the aubergine into slices and place on a baking tray. Drizzle with olive oil. Roast in the oven at 180C for about 20 minutes, flipping once.
- While this is happening, slice the courgette and fry in a frying pan with a little olive oil until browned. This will take about 10 minutes.
- When both are cooked, arrange the aubergine and courgette in layers in a casserole dish. Slice the garlic cloves thinly and add them. Pour over the can of tomatoes. Sprinkle over a little salt, pepper, and the basil leaves. Crumble the feta cheese (as much as you like) over the top.
- Bake in the oven at 180C for about 15 minutes.
Variations: substitute fresh mozzarella for the feta; use red peppers instead of or in addition to the courgettes; add a few olives or artichoke hearts (from a jar).