packed vegetables
Servings: 6 per casserole
ingredients:
- 2 aubergines (about 500 g)
- 2 courgettes (about 900 g)
- 4 tomatoes (about 500 g)
- 1,5 tsp salt
- 1 clove of garlic (halved) (1 half per casserole)
- 2 cloves of garlic (chopped) (1 chopped clove per casserole)
- 8 twigs of thyme (4 twigs per casserole)
- 4 bay leaves (2 per casserole)
- 4 tbsp olive oil (2 tbsp per casserole)
equipment:
- 2 casseroles (15 x 26 cm)
how to:
- Slice the cleaned & trimmed aubergines (about 3 mm), put the slices in a colander, add salt (1,5 tsp), mix & let it rest for about 15-20 min. Rinse w/ hot water & dry w/ kitchen paper.
- Preheat the oven to 180° C fan.
- In the meantime slice the tomatoes & the courgette (about 3 mm) - after cleaning & trimming.
- Add some oilve oil to a casserole, cut a clove of garlic into halves & rub the casserole w/ the garlic halves.
- Start packing the slices of aubergine, courgette & tomato; add pepper & salt.
- Chop the remaining garlic cloves & sprinkle over the vegetables.
- Add the remaining olive oil, the bay leaves & the thyme.
- Bake in the preheated oven for about 30 min.
Notes
I worked w/ 2 casseroles!!!
A casserole may deliver at least 6 servings, maybe up to 8 servings. Adjust the amounts of vegetables according to your plans resp. number of guests.
The vegetables may be reheated in the casserole via microwave.
The vegetables may be stored in the fridge for 2-3 days - or even longer when appropriately packed in a container.