Vegetable Bake "Kaleidoscope"

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 ≈ $1.89 1 pcs
6. 6 Wheat flour 30 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 9 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, then season with salt and black pepper.

2. Add the diced eggplant².

3. Slice the tomatoes³ in half and mix them in.

4. Cube the feta⁴ cheese and fold into the vegetables.

5. Crack the eggs⁵ into a separate bowl, stir in the sour⁷ cream and flour until smooth.

6. Combine the vegetable mix with the egg-sour⁷ cream batter, then press minced garlic⁸ through a garlic press.

7. Spread the mixture onto an oiled baking tray, level it out, and press down firmly.

In short

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