Casseroles and other oven baked goodies, Healthy goodies, Lunch and dinner goodies, Recipes, Sides, Veggie

Eggplant, tomato and mozzarella bake

firstYeeey, I am visiting home for 10 days. And it finally feels like real summer, it’s above 30°C and although many people complain, I am in my happy place. Things that I have scheduled are: beach, beach and beach and then some more beach. Oh and food. I miss food from home. I always gain weight when I’m home. I’m acting like it’s a zombie apocalipse, like I will never see that food again. I don’t think it will be much different this time, but ok lets be positive. Another good thing about food at home is that it’s much more organic, my father has a small farm and there is always something fresh on hand. Now there are this great, juicy, voluptuous tomatoes, that taste amazing. You will never find such tomatoes in Belgium – they need sun and heat and they are ugly as a toad, Belgians don’t like ugly food and of course sun and heat are also a taboo. This tomatoes are delicious on their own in a salad or, like me today, you can make a nice eggplant, tomato and mozzarella bake.

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Juhuuu, prišla sem domov, sicer le za 10 dni, ampak je že nekaj. In končno se počutim kot da je res poletje, temperature so nad 30°C in čeprav se večina ljudi pritožuje, sem jaz v mojih idealnih življenskih razmerah. Na urniku imam: plažo, plažo in plažo in ja, še malo plaže. O, in hrano. Pogrešam domačo hrano. Vedno se zredim, ko pridem domov. Obnašam se kot da je invazija zombijev, kot da ne bom nikoli več v življenju jedla. In mislim, da bo tudi tokrat tako, ampak dobro bodimo pozitivni. Še ena dobra stvar hrane doma je, da je bolj naravna, oz. bom bolj moderna – je eko. Moj tata ima majhno kmetijo in vedno je kaj svežega za na mizo. Zdaj je sezona pomidorov (= paradižnik za tiste nevedne), ti so sočni, ogromni in odličnega okusa. V Belgiji ne boš nikoli našel takšnih, ti potrebujejo sonce in vročino in so grdi, Belgijci ne marajo grde hrane, pa tudi sonce in vročina sta bolj kot ne tabu. Ti paradižniki so super sami, v solati, lahko pa jih, kot jaz danes, spečeš skupaj z melancani (= jajčevci) in mozzarello. 

INGREDIENTS, serves 6 | SESTAVINE, za 6 oseb:fix1

  • 1,5 big ripe tomatoes / velik zrel paradižnik
  • 3 small eggplants / majhni jajčevci
  • 500 g mozzarella cheese / mozzarella sir
  • salt / sol
  • pepper / poper
  • olive oil / olivno olje
  • thyme (dried or fresh) / timijan (posušen ali svež)

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Preheat the oven to 240°C. Cut the eggplants in 0,5 cm wide rounds. Sprinkle them with salt and leave them to ‘sweat’ for 30 min. In the mean time slice the tomatoes and mozzarella cheese in slices that are approximately the same size.

Pečico segrejemo na 240°C. Jajčevce narežemo na 0,5 cm široke kolobarje. Kolobarje posolimo in pustimo 30 min, da spustijo odvečno vodo. Medtem narežemo paradižnike in mozzarello na približno enako velike rezine.
fix5Squeeze the eggplants to remove the excess water. Oil a deep casserole dish (about 30×20 cm) and start placing the eggplant slices on one border followed by tomatoe slices and mozzarella slices. Repeat the process untill all your ingredients are used. Sprinkle with salt, pepper, olive oil and thyme (or origano, or rosemary, you can even add some parmesan cheese) and bake for 30 min.

Iz jajčevcev izstisnemo odvečno vodo. Globok pekač (30×20 cm) namažemo z oljem in začnemo sestavljati rezine, pričnemo z rezinami jajčevcev, nato paradižnik in mozzarella. Postopek ponavljamo dokler ne porabimo vseh sestavin. Jed posolimo in popramo, pokapljamo z olivnim oljem in potresemo s timijanom (ali origanom, ali rožmarinom, lahko tudi nariban parmezan) in pečemo 30 min.
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Serve the dish as a side, or enjoy it on it’s own. It’s light, healthy and delicious. Enjoy the goodies!

Jed postrežemo kot prilogo, lahko pa jo uživamo kot glavno jed. Je lahka, zdrava in fina. Uživajte v dobrotah!

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