1
2
2
1/4 cup
2
4
4
2 cups
2 tsp
1/4 tsp |
eggplant (aubergine)
carrots, sliced
potatoes, peeled and sliced
olive oil
onions, peeled and sliced
zucchini (courgettes), sliced
tomatoes, sliced
okra, canned or fresh, trimmed
oregano
nutmeg
salt
chopped parsley
freshly ground black pepper, to taste |
Method :
- Slice eggplant.
- Sprinkle with salt, allow to stand
for 30 minutes.
- Place carrots and potatoes in
boiling water.
- Simmer for 5 minutes, drain well.
- Rinse under cool water.
- Rinse eggplant, pat dry.
- Heat oil in a frying pan, fry
onions until tender.
- Remove form pan.
- Fry eggplant until golden.
- In a deep casserole layer all
vegetables, sprinkling each layer with a little parsley, oregano,
nutmeg and pepper.
- Cover casserole.
- Bake in a moderately hot oven 190C
(375F) for 1 hour or until tender.
Serves 6
Learn how
to cook Vegetarian Recipes
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