Ingredients
2 eggplants
2 large zucchini
one medium onion
1 clove of garlic
parmesan cheese
bread crumbs
2 eggs
a few leaves of marjoraine
olive oil
salt
pepper if you like
Method
Stew slowly one garlic clove and one medium onion in a olive oil. In the meantime dice zucchini and eggplant (leaving the peal of eggplant on since is good against cholesterol). Add everything in the pan,with marjoraine leaves ,salt and pepper. Let it cook slowly until the vegetable are soft and mash with a fork. Let it cool down. When it is completely cold add 2 whole eggs and grated parmisan cheese (or any other hard and salted cheese you like) If you notice some liquid in the mash,mix in some breadcrums. At this point,grease an oven dish,putin some breadcrumbs,then all of the mash together and sparkle on top again breadcrumbs and cheese. Let it in the oven about 20 minute( it depends from your oven how much) at 180 degrees. Eat it cold with a tomato salad or a greek salad.
2 eggplants
2 large zucchini
one medium onion
1 clove of garlic
parmesan cheese
bread crumbs
2 eggs
a few leaves of marjoraine
olive oil
salt
pepper if you like
Method
Stew slowly one garlic clove and one medium onion in a olive oil. In the meantime dice zucchini and eggplant (leaving the peal of eggplant on since is good against cholesterol). Add everything in the pan,with marjoraine leaves ,salt and pepper. Let it cook slowly until the vegetable are soft and mash with a fork. Let it cool down. When it is completely cold add 2 whole eggs and grated parmisan cheese (or any other hard and salted cheese you like) If you notice some liquid in the mash,mix in some breadcrums. At this point,grease an oven dish,putin some breadcrumbs,then all of the mash together and sparkle on top again breadcrumbs and cheese. Let it in the oven about 20 minute( it depends from your oven how much) at 180 degrees. Eat it cold with a tomato salad or a greek salad.
