Table of Contents
Eggplant and Potato Casserole with Tomato-Leek Sauce
Ingredients: For the Vegetables:
Directions:
Serving Suggestions:
Cooking Tips:
Eggplant and Potato Casserole with Tomato-Leek Sauce
Ingredients:
For the Vegetables:
1 eggplant, sliced into rounds
Olive oil
Salt and pepper, to taste
1 medium potato, sliced
Sweet paprika, to taste
Dried oregano, to taste
For the Sauce:
60g tomato purée
1/2 leek, sliced
Capers, to taste
Dried tomatoes in oil, chopped
Salt and pepper, to taste
For Assembling:
200g mozzarella cheese, shredded
Parmesan cheese, for topping
Dried oregano, for garnish
Directions:
Prepare Eggplant and Potato:
Preheat your oven to 200°C (400°F).
Slice the eggplant into rounds about 1/2 inch thick. Lay them on a baking sheet, sprinkle with salt, and let them sit for 15-20 minutes to release moisture. Pat dry with paper towels.
Slice the potato and place the slices on a separate baking sheet. Drizzle with olive oil, and season with salt, pepper, sweet paprika, and dried oregano. Toss to coat evenly.
Roast Vegetables:
Place both the eggplant and potato slices in the oven.
Roast the potatoes for 15-20 minutes or until tender and golden.
Roast the eggplant for 20-25 minutes until soft and golden. Remove from the oven and set aside.
Prepare the Sauce:
In a small saucepan, heat a tablespoon of olive oil over medium heat.
Add the sliced leek and cook until softened.
Stir in the tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and dried oregano. Cook for a few minutes until heated through and well combined.
Assemble the Casserole:
In a baking dish, layer half of the roasted eggplant slices.
Continued on the next page
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