Egg plant with goat cheese from the oven

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Vegetarian casserole with grilled eggplant in tomato sauce with soft goat cheese and nuts



Cut the aubergines into slices about cm thick. Sprinkle generously with salt and let stand for 20 minutes to ‘sweat’. Heat the oven to 200 degrees. Chop the onion and garlic. Fry it in a pan and add the diced tomatoes.
Let the mixture simmer for 15 to 20 minutes and season with a little salt and pepper. Rinse the aubergines under cold water and pat them dry. Heat a grill pan and brush the aubergines with a thin layer of oil and grill them until nicely brown. Spread a little tomato sauce over the bottom of the greased baking dish. Place a layer of aubergine on top. Crumble a little goat cheese and pecans over it and put some basil on top. Repeat this 2 or 3 more times. Finish with a layer of sauce and goat cheese and nuts. Place the baking dish in the oven for 25 minutes.
eggplant casserole goat cheese

Source: Leukerecepten by leukerecepten-nl.
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