Preparation
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1Cut the eggplant lengthwise into thick slices, season with salt and let it steep in water for about 20 minutes. Peel the onions and garlic. Cut the onions into wedges and quarter the garlic. Wash the zucchini and cut diagonally into oblong slices. Wash the peppers, halve them and cut them into wide strips. Pat the eggplant dry and also cut it into strips. Preheat the oven.
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2Heat 2 tablespoons of Mazola® in a large grill pan and fry the eggplant pieces with grill strips. Season with pepper and pour into a baking dish. Heat the remaining Mazola® and, if necessary, fry the onions, garlic, peppers and zucchini in portions using grill strips. Season with salt and pepper and pour into the mold. Wash and halve the tomatoes, wash the herbs, shake dry and chop roughly. Pour both into the mold and mix with the other ingredients. Sprinkle with the Kölln flakes. Dice the drained mozzarella and spread over the gratin. Sprinkle with the Parmesan and bake in the oven for 20-25 minutes.
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3Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 20 - 25 minutes Preparation time: approx. 25 minutes
Author: Peter Kölln
Photographer: Burda Media/Kölln
Ingredients
Serving(s)
1
Ingredients for 4 servings:
1 pcs
aubergine
1 prize
Salt
2 pcs
red onion
4 pcs
clove of garlic
2 pcs
zucchini
2 pcs
red pepper
1 pcs
green peppers
1 pcs
yellow peppers
3 EL
Mazola® olive oil
1 prize
freshly ground pepper
200 G
Roma cherry tomato
1 handful
mixed herbs (oregano, basil, rosemary)
4 EL
Kölln Oat Muesli Fruit No Added Sugar
1 pcs
Mozzarella ball
60 G
Parmesan
