Pastie with Eggplant and Rosemary Potatoes

Ingredients

• 600 g eggplants (2 eggplants)
• 6 tbsp Olive oil
• Salt
• 200 g plum tomato (1 plum tomato)
• 80 g tomato paste (about 8 tbsp)
• Pepper
• 500 g Low-fat quark
• some sparkling mineral water
• 50 g pesto (jar)
• 1 sprig rosemary
• 800 g potatoes (8 potatoes)

Instructions

1. 1.

   Wash eggplants, pat dry and trim stem ends. Slice eggplants lengthwise into about 1 cm thick rounds.

2. 2.

   Line a baking sheet with foil and brush with 2 tbsp oil. Place half of the eggplant slices on it, flip once, season with salt, and slide under the hot oven grill.

3. 3.

   Grill for about 3-5 minutes until browned. Remove and set aside. Brush foil again with 2 tbsp oil and grill remaining slices similarly, then remove and set aside.

4. 4.

   Line a loaf pan (28x11 cm) with foil and brush with 1 tbsp olive oil. Remove foil from baking sheet and place the loaf pan on it.

5. 5.

   Wash tomato, halve, cut off stem and seeds. Chop flesh and mix in a bowl with tomato paste. Season with salt and pepper.

6. 6.

   In another bowl whisk quark with some sparkling mineral water and pesto until creamy. Season with salt and pepper.

7. 7.

   Layer eggplant, tomato mixture, and quark alternately in this order into the loaf pan, smoothing each layer. Slide the baking sheet with the loaf pan into a preheated oven and bake at 180 °C (160 °C fan; gas: level 2-3) on the middle rack for 20 minutes.

8. 8.

   Meanwhile wash rosemary, shake dry, strip needles, and roughly chop.

9. 9.

   Wash potatoes, peel, and cut into large cubes. In a bowl mix with remaining olive oil, rosemary, and salt. After 20 minutes of baking, spread around the loaf pan and bake everything another 20 minutes.

10. 10.

    Lift the pastie out of the pan using foil and place on a plate. Serve with the rosemary potatoes.