DinnerBooks
Fataostgratinated aubergine with coinayogurt

Fataostgratinated aubergine with coinayogurt

Cooking Time45 m
Ingredients13
DifficultyMedium
0
0
Melvin MattssonMelvin Mattsson
This is so good that we faint. Aubergine is gratinized in the oven with pasta sauce, feta cheese and pancreatic bread - yes you hear. It serves boiled summer potatoes, a fresh salad and a coin yogurt that with only two ingredients creates magic. Eat and enjoy, friends!

Ingredients

4 servings
  • Step: 1
    900 g summer potatoes
  • Step: 2
    2 pc aubergins
  • Step: 3
    salt
  • Step: 4
    pepper
  • Step: 5
    3 msk olive oil
  • Step: 6
    1 pc pasta sauce with chili
  • Step: 7
    150 g fataost
  • Step: 8
    1 dl panko or string bread
  • Step: 9
    1 pc red
  • Step: 10
    250 g snack gurk
  • Step: 11
    2 pc heart salad
  • Step: 12
    1 pc cake of mint
  • Step: 13
    2 dl foodyogurt

Instructions

  • Step: 1
    Cook the potatoes.
  • Step: 2
    Put the oven at 225°C.
  • Step: 3
    Aubergine: Cut the aubergins in about 1 1/2 cm thick discs in the long run. Salt and pepper the slices and roast them golden brown in rounds in the olive oil in a pan of medium heat. Put the discs on an oven sheet.
  • Step: 4
    Pour the pasta sauce over the aubergine discs. Smula fetaost and mix with throat bread, strove the mixture over the aubergin. Add in the middle of the oven about 10 minutes.
  • Step: 5
    Salad: Scale and cut the onion in thin slices. Cut the cucucumber in slices and the salad in pieces.
  • Step: 6
    Myntayogurt: Stream the mint and mix with the yogurt, taste off with salt and pepper.
  • Step: 7
    Serve the aubergin with all accessories.

Näring

Calories573kcal
Carbohydrates61g
Fat26g
Protein18g
Serving Size4serving

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