Recipe of Baked Aubergine & Zucchini topped with Cottage Cheese Casserole in 14 Minutes at Home

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, baked aubergine & zucchini topped with cottage cheese casserole. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Baked Aubergine & Zucchini topped with Cottage Cheese Casserole is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook 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:

1. Get 1 kilo Aubergines/Eggplants sliced
2. Get 1 Zucchini sliced
3. Take 2 medium size Onions diced
4. Prepare 1 Cinnamon stick
5. Make ready 1 kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste
6. Get 2 Garlic Cloves diced (optional)
7. Get 1 1/2 cups Cottage Cheese
8. Get 1/2 cup Olive Oil
9. Prepare 1/2 cup Vegetable Oil
10. Make ready Salt
11. Get Sugar
12. Make ready Pepper

Simplest Baked Aubergine (Eggplant) with Tomato & Pesto. The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream.

Steps to make Baked Aubergine & Zucchini topped with Cottage Cheese Casserole:

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!!!!

This one is a current weekday favourite, says Nigel Slater. Layers of aubergine, cheese and pasta sauce are baked till bubbly. Serve with crusty garlic bread and a green salad. 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.

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