|400 g dried tomatoes in oil, drained|
|2½ tbsp pesto from a jar|
|3 cloves of garlic, finely diced|
|800 g aubergines|
|1 bunch of basil, finely chopped|
|1 dl vegetable bouillon|
|80 g grated Parmesan|
|100 g feta, crumbled|
|Chop the dried tomatoes finely, mix with the pesto and garlic, then season with salt and pepper.|
|Cut the stalks and leaves off the top of the aubergines. Cut the vegetables lengthways into slices 3–5 mm thick.|
|Lay half off the aubergine slices in the greased porcelain dish, fanning them out. Spread half of the tomato and pesto mixture over the top and add half of the basil. Lay the remaining aubergine slices on top, fanning them out, then add the rest of the tomato and pesto mixture, basil and vegetable bouillon. Sprinkle the Parmesan and feta over the top.|
|Put the porcelain dish on to the wire shelf at level 2 of the cold cooking space. Start the recipe. Top/bottom heat 220 °C, 20 minutes.|
- Use a dish that is fairly large so that you do not have to stack the layers up too high.
- Instead of aubergines, can also be used courgettes, pumpkins or cooked fennel.
- Porcelain dish, 2/3 GN
- Wire shelf
|400 g||dried tomatoes in oil|
|2½ tbsp||pesto from a jar|
|80 g||grated Parmesan|
|1 bunch of||basil|
|3||cloves of garlic|
|1 dl||vegetable bouillon|
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