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Mediterranean Eggplant Gnocchi Bake | Quick Oven Delight
(0)
35 min
Quick
Knuspr-Küche
Goldbraun angebratene Auberginenwürfel treffen auf saftige Kartoffel-Gnocchi und eine aromatische Tomatensauce mit Knoblauch, Kräutern und geschmolzenem Mozzarella. Im Ofen mit einer feinen Parmesan-Kruste überbacken – das perfekte unkomplizierte Wohlfühlessen für die ganze Familie.
Preparation method
Preparation & sautéing
Preheat the oven to 200 °C top/bottom heat (180 °C fan). Wash the eggplants, trim the ends and cut into approx. 1.5 cm cubes. Finely dice the red onion and garlic.
Heat 2 tbsp of olive oil in a large ovenproof pan. Fry the diced eggplant over medium-high heat for about 6–8 minutes until golden brown all over. Add the onions and garlic and sauté for 2 minutes.
Sauce & gnocchi
Add the chopped tomatoes, dried oregano, and the remaining olive oil (1 tbsp) to the pan. Season generously with 1 pinch of salt and 1 pinch of pepper, and simmer gently for 3 minutes.
Chef's tip
For an extra creamy touch, you can stir 2 tablespoons of ricotta or a splash of cream into the tomato sauce before baking.
Leftovers can be stored in the fridge for up to 2 days and taste almost even more flavorful when reheated.
Ingredients
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90 min
Under an hour
