Aubergine/Eggplant Charlotte Casserole

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Aubergine/Eggplant Charlotte

 

3-4 large aubergines/eggplant (the long ones)

3 pots Quark cheese/low fat ricotta (250 g. each)

42 g. Parmesan cheese, grated (or more if you like)

3 large potatoes peeled and sliced

1 clove garlic

1 large onion sliced into rings

2 large sweet red or yellow peppers , cored and de-seeded

2 eggs

1 tsp. garlic salt

1 tsp. salt

Olive oil, Fry Right/Pam

 

 

Slice 2 of the aubergines lengthwise and one of them into rounds. Spray

generously with fry right and grill or oven bake all the slices until soft and

browned. Set aside.

 

Cook the sliced potatoes in the microwave until part cooked and set aside

 

Cut the peppers into 'cheeks' and grill until black then peel off the skin.

Grill the onion rings until charred and set aside.

 

Mix the Quark/ricotta cheese with the Parmesan and 2 eggs. Chop the garlic very

very finely or crush and mix with the quark cheese parmesan and the eggs. Mix in

the garlic salt and the salt. You could add chopped fresh basil in there too.

 

Preheat oven to 350° F.

 

Line a loose bottom 4 inch deep cake tin with the aubergines. Use the long ones

for the sides and the round for the bottom Don't leave any gaps but leave enough

aubergines to cover the top. Pack in half the cheese mixture. Put in the red

pepper and grilled onions in a layer. Put in the potato slices. Add in the rest

of cheese mixture.

 

Cover the lot with more aubergine and then bake in a moderate oven for about an

hour. Leave to cool and then slice as you would a cake. You will get some

seepage from the onions but don't panic.

 

Serve with a fresh tomato and garlic sauce.

 

Note: This is great for a vegetarian dinner party - it slices like a dream and

is good hot or cold.

 

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