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🍽️ Eggplant and Rosemary Potato Casserole

495 kcal · 30 min · 4 servings

Eggplant and Rosemary Potato Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly and pat them dry.
  2. 2. Cut off the hard stem ends at the tips.
  3. 3. Slice the eggplants lengthwise into slices about 1 cm thick.
  4. 4. Line a baking tray with aluminum foil.
  5. 5. Brush the foil with 2 tablespoons of oil.
  6. 6. Place half of the eggplant slices on the tray.
  7. 7. Turn the slices once.
  8. 8. Lightly salt the eggplants.
  9. 9. Slide the tray under the hot oven grill.
  10. 10. Grill the eggplants for about 3 to 5 minutes.
  11. 11. Remove the slices when they are browned.
  12. 12. Set the grilled slices aside.
  13. 13. Brush the aluminum foil again with 2 tablespoons of oil.
  14. 14. Place the remaining eggplant slices on the tray.
  15. 15. Grill the second half of the eggplants in the same way.
  16. 16. Remove the slices and set them aside as well.
  17. 17. Line a loaf pan (28x11 cm) with aluminum foil.
  18. 18. Grease the foil in the pan with 1 tablespoon of olive oil.
  19. 19. Remove the aluminum foil from the baking tray.
  20. 20. Place the loaf pan on the baking tray.
  21. 21. Wash the tomato thoroughly.
  22. 22. Cut the tomato in half.
  23. 23. Remove the stem end and the seeds.
  24. 24. Finely chop the tomato flesh.
  25. 25. Place the chopped flesh into a bowl.
  26. 26. Stir the tomato paste into the fruit flesh.
  27. 27. Season the mixture with salt and pepper.
  28. 28. Place the quark into a separate bowl.
  29. 29. Add a little mineral water to the quark.
  30. 30. Stir the pesto into the quark.
  31. 31. Stir the mixture until creamy and smooth.
  32. 32. Adjust the quark mixture with salt and pepper to taste.
  33. 33. Layer the eggplants, tomato mix, and quark mixture alternately into the pan.
  34. 34. Stick to the specified order.
  35. 35. Smooth out each layer.
  36. 36. Slide the baking tray with the pan into the preheated oven.
  37. 37. Bake the casserole at 180 °C conventional heat.
  38. 38. Alternatively use 160 °C fan-assisted heat.
  39. 39. Use gas oven setting 2 to 3.
  40. 40. Place the pan on the middle rack.
  41. 41. Bake the casserole for 20 minutes.
  42. 42. Wash the rosemary in the meantime.
  43. 43. Shake the rosemary dry.
  44. 44. Strip the needles from the stem.
  45. 45. Roughly chop the rosemary needles.
  46. 46. Wash the potatoes thoroughly.
  47. 47. Peel the potatoes.
  48. 48. Cut the potatoes into coarse cubes.
  49. 49. Place the potato cubes into a bowl.
  50. 50. Add the remaining olive oil to the potatoes.
  51. 51. Add the chopped rosemary to the potatoes.
  52. 52. Salt the potatoes.
  53. 53. Mix all ingredients well.
  54. 54. Remove the casserole from the oven after 20 minutes.
  55. 55. Distribute the potatoes around the loaf pan on the tray.
  56. 56. Bake everything for another 20 minutes.
  57. 57. Lift the casserole out of the pan using the aluminum foil.
  58. 58. Place the casserole on a serving plate.
  59. 59. Serve the casserole with the rosemary potatoes.

Nutrition per serving