Roasted Potato and Eggplant Casserole

A hearty and flavorful roasted potato and eggplant casserole, perfect for a comforting main course.

Ingredients:

• 500g potatoes, peeled and sliced
• 300g eggplant, cubed
• 100ml olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste
• 100g grated cheese (optional)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the sliced potatoes and cubed eggplant.
3. Drizzle with olive oil and add minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss until well coated.
4. In a baking dish, layer the potato and eggplant mixture evenly.
5. If using, sprinkle the grated cheese on top for added flavor.
6. Bake in the preheated oven for about 45-50 minutes, or until the vegetables are tender and golden brown.
7. Remove from the oven and let it cool slightly before serving.
8. Garnish with fresh basil before serving.

Summary:

• Calories: 450 kcal
• Fat: 25 g
• Protein: 9 g
• Carbs: 45 g
• Potassium: 850 mg
• Magnesium: 50 mg