Ingredients:
1 eggplant, sliced (about 2 cups or 300 g)
1 medium potato, sliced (about 1 1/2 cups or 250 g)
Olive oil (2-3 tablespoons)
Salt and pepper to taste
1 teaspoon sweet paprika
1 teaspoon dried oregano
60 g tomato paste (about 1/4 cup)
200 g mozzarella, grated (about 2 cups)
1/2 leek, sliced (about 1/2 cup)
1 tablespoon capers
1/4 cup sun-dried tomatoes in oil, chopped
1/4 cup Parmesan cheese, grated
1 teaspoon dried oregano for garnish
Preparation of eggplant and potatoes:
Preheat oven to 200°C. Cut eggplants into rounds, sprinkle with salt and let rest for 15-20 minutes to allow them to lose moisture. Dry with absorbent paper. Slice the potatoes, drizzle with olive oil and season with salt, pepper, paprika and dried oregano. Toss to coat.
Roasted vegetables:
Divide the eggplant and potato slices on separate baking sheets.
Roast the potatoes for 15-20 minutes or until tender and golden brown.
Roast the eggplant for 20-25 minutes or until tender and golden brown. Remove from the oven and set aside.
Brie-Stuffed Acorn Squash with Cranberry-Walnut Filling
HOMEMADE CHICKEN POT PIE
Tried this out twice and it was a hit on both occasions! Eager to make it once more.
I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
Grandma’s Meatloaf
Garden Fresh Vegetable Bake with a Cheesy Twist
CREAMY BAKED MAC AND CHEESE
Marry Me Chicken
Mother Forced Son to Sell the Car He Inherited – He Buys It Back and Finds His Grandfather’s Hidden Secret