Baked Eggplant and Potato Casserole
Ingredients
- 4 long eggplants
- 2 large potatoes
- 3 tablespoons olive oil
- 2 tablespoons vinegar
- 3 cloves garlic
- 2 green peppers
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon crushed chili
- 1 teaspoon dried mint
- 1 large tomato, peeled and finely chopped
- 2 cups shredded mozzarella cheese
Preparation
Using a sharp knife, cut the eggplant lengthwise into thin slices and spray a little oil on the eggplant slices.
Heat a thick-bottomed pan over high heat, place the eggplant slices in the pan and leave for several minutes until golden, then set aside.
Get a medium-sized oven dish suitable for serving.
Using a vegetable peeler, peel the potatoes and cut them into oval slices.
In a deep pot, put a generous amount of water, add a tablespoon of salt and a tablespoon of corn oil, and place the pot on medium heat to boil vigorously.
Put the potato slices in the boiling water and boil for 2 to 3 minutes only, then using a slotted spoon, remove the potato slices from the water and set aside.
In a food processor, put the oil, vinegar, garlic, pepper, salt, black pepper and chili, and run the processor at medium speed until a smooth sauce is formed.
Get a medium-sized oven dish suitable for serving.
Place potato slices in the bottom of the dish, spread a little sauce, place several eggplant slices on the potatoes, spread a little sauce, spread a little tomato and a little cheese, and repeat the step until all materials are finished with the last layer being cheese.
Adjust the rack in the middle of the oven and preheat the oven to 200°C.
Place the eggplant and potato dish in the oven for 30 minutes until the vegetables are cooked and the sauce is bubbly.
