Greek Vegetable Casserole

Ingredients

• 300 g zucchini
• 200 g eggplant
• 3 sprigs thyme
• 200 g ripe tomatoes
• 350 g waxy potatoes
• 2 cloves garlic
• 1 tbsp butter
• 1 tbsp spelt flour
• 500 ml milk (1.5% fat)
• Salt
• Pepper
• nutmeg
• 1 tsp Olive oil
• 100 g shredded cheese (e.g., Gouda, Emmental)

Instructions

1. 1.

   Wash and clean zucchini and eggplant. Slice half the zucchini into thin rounds and dice the rest with the eggplant. Wash thyme, shake dry, and strip leaves.

2. 2.

   Wash tomatoes, remove stems, slice. Peel, wash, and shave potatoes thinly. Peel garlic cloves.

3. 3.

   Melt butter in a pot over medium heat. Add crushed garlic, sprinkle flour, stir, lightly sauté, then deglaze with milk. Whisk vigorously to avoid lumps and simmer for 5–7 minutes on medium heat. Season with salt, pepper, freshly grated nutmeg, and thyme.

4. 4.

   Grease baking dish if needed. Mix potatoes with zucchini and eggplant cubes, place in the dish, pour sauce over, arrange zucchini and tomato slices like roof tiles, and sprinkle cheese on top.

5. 5.

   Bake Greek vegetable casserole in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes.