GooseGreek Potato Bake Grilled English Muffins

Greek Potato Bake

400 g / 13 oz

150 g / 5 oz
2 tbs
150 g / 5 oz
2 tbs
120 g / 4 oz

100 g / 4 oz
8 tbs
olive oil
olive oil
pepper, salt
sheep's cheese

Serves 3 - 359 cal per serving
Prep-time: 30 min. - Total-time: 45 min.
Boil the potatoes in their skins. Wash the zucchinis and eggplants, pat dry and cut into thicker slices. Place the slices on kitchen paper and sprinkle salt on them. The zucchinis and eggplants will draw water and can be patted dry with some more absorbent kitchen paper. Heat the olive oil in a pan and fry the zucchini and eggplant slices until golden brown. Skin the cooked potatoes and cut into thick slices. Grease a casserole with some olive oil and place layers of the zucchini, eggplant, potatoes and thickly sliced tomatoes in the casserole. Add salt, pepper, crushed garlic and rosemary to taste. Mash the sheep's cheese with a fork and mix with the milk. Pour over the vegetables and place under a grill for approx. 10 minutes or bake in a hot oven.

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