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Potato casserole Greek style

Category:	Casseroles
Difficulty/Costs:	light / low
Number of people:	12
Ingredients:	1,600 g potatoes 600 g zucchini 500g tomatoes 75ml milk 8 tablespoons olive oil 400 g feta cheese 8 tablespoons olive oil 600 g Aubergine rosemary Salt pepper garlic

Preparation:

Potato casserole Greek style is not only a good main meal but also a great supplement for example butterfly steaks Greek style because they go excellently with the flavour.

First, cook the potatoes.

While the potatoes are cooking, wash the zucchini and eggplant. Then remove the stem and seeds. Cut them both into equal slices and season with water, which will draw out the water in the veggies.

In a pan heat some oil and fry the zucchini and eggplant until they have a light brown colour. Remove from the oven and put on a paper towel to remove the excess fat.

Now peel the potatoes and cut into thicker slices. Now get a baking dish and use the oil from the pan to grease it. Add the potatoes, tomatoes, eggplant and zucchini. Season with rosemary, pepper, garlic and salt.

Finally, with a fork blend the feta cheese with milk and stir until smooth, then pour it over the casserole.

Preheat the oven to 180 ° C and bake for 10 to 15 minutes.