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Ingredients
Potato Eggplant Casserole
Rinse and slice the eggplant. Toss the eggplant in salt and let sit for about 20 minutes. Peel and finely chop the onions and garlic. Peel the potatoes and cut into thin slices.
Warm the milk, quark and cornstarch. Season with salt, pepper and nutmeg. Rinse the herbs, shake dry and set 4 sprigs of thyme aside. Chop the remaining herbs and mix with the quark mixture. Stir and briefly bring to a boil.
Heat 1 tablespoon of oil in a pan. Saute the onions and garlic over low heat for 2-3 minutes until translucent. Pat the eggplants dry and cook, covered, for 12-15 minutes. Frequently stir the eggplant and, if necessary, deglaze with a little water.
Grease a baking dish with the remaining oil. Layer the potato and eggplant slices in the dish, seasoning each layer with salt and pepper. Add the sauce and sprinkle with grated cheese. Bake for 45-50 minutes at 180°C (approximately 350°F). Serve garnished with the remaining thyme.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |