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Daisy K
Ratatouille casserole
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Ingredients
Directions
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Heat 1 tablespoon of the oil and fry the minced meat in a few minutes, along with the Provençal herbs, salt and freshly ground pepper. Spoon into a high oven dish and set aside.
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Meanwhile, cook the potatoes in plenty of water with salt and drain. Stamp with the milk and butter to a puree. Season with salt and freshly ground pepper and whisk in the egg. Let alone until later use.
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Preheat the oven to 200 ° C. Heat 2 tablespoons of the oil in a large frying pan. Fry the zucchini slices around and brown and scoop out of the pan. Then do the same with the peppers.
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Pour some extra oil into the pan and repeat the process with the eggplant. Finally, finely chop the onion and garlic with the laurel and thyme for a few minutes in the rest of the oil.
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Put all the vegetables back in the pan. Sprinkle with salt and freshly ground pepper and scoop. Leave to simmer for about 10 minutes with the lid on the pan.
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Divide the vegetables over the minced meat in the baking dish and cover with the mashed potatoes. Draw a pattern with a fork and sprinkle with the cheese. Bake the dish in the oven in about 30 minutes until golden brown.
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25 minMain dishRed onion, sunflower oil, spice paste for tikka massala, frozen fodder kale bunches, chilled pumpkin pieces, canned chickpeas, peeled canned tomatoes, flatbread, Greek yoghurt,indian vegetable curry
Nutrition
790Calories
Sodium0% DV0g
Fat82% DV53g
Protein82% DV41g
Carbs11% DV34g
Fiber0% DV0g
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