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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Good-sized aubergines quartered and sliced |
| | olive oil for frying |
| 75 Gramm | Gruyere; sliced very thinly |
| 1 gross | Onion; sliced very thinly |
| 2 Esslöffel | olive oil |
| 400 Gramm | Canned tomatoes drained & finely chopped |
| 1 | Bayleaf |
| 1 Teelöffel | thyme dried |
| 1/2 Teelöffel | Orange Peel grated |
| 1 | Pinch of saffron |
| 1 | cloves garlic crushed |
| | salt |
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Serves 2-3
In this delectable dish, sauteed slices of aubergine are covered with an aromatic tomato sauce and baked with a topping of cheese. It makes a wonderful meal served with a tossed salad and some fresh granary rolls.
Soften the onion in the oil for about 10 minutes, covered, until translucent but not browned. Stir in the tomatoes and add the herbs, orange peel, saffron, garlic and salt. Simmer gently for 30 minutes, then liquidize and leave to stand over a very low heat while you prepare the aubergines.Saute the aubergine slices in olive oil until browned on both sides. Drain and dry on kitchen paper.Arrange the aubergine slices in layers, covering each layer with the tomato sauce and topping with the cheese slices. Cover with foil and bake at 190 degrees C / 375 degrees F / gas 5 for 20 minutes.
Meal-Master format courtesy of Karen Mintzias
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