Eggplant and Zucchini Bake
recipe

A delicious eggplant and zucchini bake that perfectly combines vegetables and ground meat. It's an ideal dish for a light lunch or dinner.
Preparation Time: 1 hour
Serving Size: 4-6 servings

Ingredients

- 1 eggplant
- 1 zucchini
- About 700 g potatoes
- 400 g ground meat
- 4 large tomatoes
- 1 onion
- 1 dl parsley
- Salt and pepper to taste
- Oil for frying

Instructions

1. Peel and slice the potatoes, eggplant, and zucchini into thin slices.
2. Finely chop the onion and sauté it in oil in a pan. Add the ground meat and cook until browned.
3. Add the diced tomatoes and parsley to the meat mixture. Season with salt and pepper. Let it simmer for a few minutes.
4. Grease a baking dish with oil. Start layering: place a layer of potato slices at the bottom, then a layer of eggplant slices, followed by zucchini and the meat mixture. Continue layering until all ingredients are used up.
5. Cover the dish with foil and bake in the oven at 200°C (392°F) for about 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is beautifully golden brown.
6. Allow to cool slightly before serving.

Nutritional Information (per serving)

- Energy: 350 kcal
- Protein: 20 g
- Carbohydrates: 40 g
- Fat: 12 g
- Fiber: 5 g

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