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It is prepared quickly, it is much tastier and…. the house smelled of summer!

INGREDIENTS

(for a rectangular pan)

1 + 1/4 cups Carolina rice

2 dry grated onions

1 large green zucchini, grated

3 ripe tomatoes, grated

Half a bunch of parsley, chopped

Half a bunch of mint, chopped

Fresh thyme, chopped

1+1/4 cups olive oil

50 g of pine nuts

2 tbsp black raisins (optional)

Salt and pepper

For layering

1 large potato, thinly sliced

1 large eggplant slices

Topping

2-3 tomato slices

2 sliced ​​peppers

Salt Pepper

Oregano

Olive oil

METHOD

Grease the pan and lay out the potato slices so that the entire bottom is covered.

In a large bowl, mix all the ingredients well and pour over the potatoes.

Cover with the eggplant slices.

Layer the tomato and pepper slices on top.

Season with salt and pepper, sprinkle with oregano and drizzle with olive oil.

Cover the pan with a wet non-stick paper and cover with aluminum foil.

Bake in a preheated oven at 180C for an hour and a half.

Uncover and leave for another half hour to dry.

Hot is delicious, but at room temperature even more so I think!

PS: Pine nuts and raisins go well with him.

I don’t pour water at all.

The size of the pan is important. The mixture should not be more than 2 fingers thick so that it becomes tasty.


By @cookthebook.blogspot. Thanks for inspiring us!

 

INGREDIENTS

(for a rectangular pan)

1 + 1/4 cups Carolina rice

2 dry grated onions

1 large green zucchini, grated

3 ripe tomatoes, grated

Half a bunch of parsley, chopped

Half a bunch of mint, chopped

Fresh thyme, chopped

1+1/4 cups olive oil

50 g of pine nuts

2 tbsp black raisins (optional)

Salt and pepper

For layering

1 large potato, thinly sliced

1 large eggplant slices

Topping

2-3 tomato slices

2 sliced ​​peppers

Salt Pepper

Oregano

Olive oil

METHOD

Grease the pan and lay out the potato slices so that the entire bottom is covered.

In a large bowl, mix all the ingredients well and pour over the potatoes.

Cover with the eggplant slices.

Layer the tomato and pepper slices on top.

Season with salt and pepper, sprinkle with oregano and drizzle with olive oil.

Cover the pan with a wet non-stick paper and cover with aluminum foil.

Bake in a preheated oven at 180C for an hour and a half.

Uncover and leave for another half hour to dry.

Hot is delicious, but at room temperature even more so I think!

PS: Pine nuts and raisins go well with him.

I don’t pour water at all.

The size of the pan is important. The mixture should not be more than 2 fingers thick so that it becomes tasty.


By @cookthebook.blogspot. Thanks for inspiring us!

 

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