Vegetable Bake with Zucchini and Eggplant

1. 1 Zucchini≈ $3.00 per kg 150 g
2. 2 Eggplant≈ $4.33 per kg 75 g
3. 3 Tomatoes≈ $4.67 per kg 50 g
4. 4 Feta or brined cheesepack 200 g ≈ $3.00 40 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Wheat flour 30 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Garlic≈ $10.00 per kg 5 g
9. 9 Parmesanpack 200 g ≈ $6.00 13 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 15 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the zucchini¹ coarsely, season with salt and pepper, then let sit for 5 minutes and drain excess liquid.

2. Cut the eggplant² into cubes and the tomatoes³ into half-moons, then mix with the zucchini¹.

3. Cube the feta⁴ and add it to the vegetables.

4. Whisk together the egg, sour⁷ cream, and flour until smooth, then add minced garlic⁸.

5. Combine the vegetables with the egg-sour⁷ cream mixture.

6. Grease a baking dish, spread the mixture evenly, and press down firmly.

7. Sprinkle grated Parmesan⁹ on top.

8. Bake at 375°F (190°C) for 35 minutes until golden-brown and the vegetables are tender.

In short

• In the planner this dish is cooked for two days: reheat on day two.