Читать книгу Vegetable Kitchen - Bernhard Long - Страница 37

Serves 4 meals

600 grams of eggplant

2 small onions

2 cloves of garlic

600 grams waxy potatoes

300 millilitres of milk (1.5% fat)

250 grams Magerquark

Salt and freshly ground pepper

Pinch of nutmeg

4 sprigs parsley

8 sprigs thyme

2 tablespoons white sauce Binder

1 ½ tablespoons olive oil

50 grams Gouda

The preparation sequence

Eggplant clean, wash with water and chop into thin slices. In a bowl, add salt and leave for 20 minutes. Meanwhile, onions and garlic peel and finely chop. Peel potatoes, chop into thin slices.

In a saucepan of milk with cheese, warm with salt, pepper, nutmeg spice. Wash herbs with water, shake dry. 4 sprigs of thyme aside, chop remaining leaves finely add to Quark. Seasoning, gravy Stir briefly boil.

1 tablespoon of oil heat in a pan, sauté onions and garlic in it over a low heat for 2-3 minutes glassy. Eggplants pat dry, and cook for 12-15 minutes covered, turning frequently and possibly deglaze with a little water.

From paint a baking dish with remaining oil, potato and aubergine slices alternating in layers, each layer with a little salt and pepper, sprinkle, add sauce and rub it Gouda. In the heated, preheated oven at 180 ° C (convection oven 160 ° C, gas level 2-3) on medium rack level in 45-50 minutes golden brown Garnish with remaining thyme and chop into pieces.