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Greek Gigantes Casserole with Eggplant | Oven-Baked
(0)
45 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer griechischer Klassiker aus dem Ofen: Zarte weiße Riesenbohnen und saftig angebratene Auberginen garen in einer fruchtigen Tomatensauce mit Knoblauch, Oregano und frischer Petersilie. Mit cremigem Feta gratiniert – mediterrane Feierabendküche pur!
Ingredients
Preparation method
Preparation & Sautéing
Preheat the oven to 200 °C top/bottom heat. Wash the eggplants and cut into approx. 2 cm cubes. Peel and finely dice the red onion. Peel and finely chop the garlic cloves. Drain the giant white beans in a colander and rinse briefly under cold water.
Heat 3 tbsp of olive oil in a large ovenproof skillet or braising pan. Fry the eggplant cubes over medium to high heat for about 6–8 minutes until golden brown and soft all over. Season with a little salt and pepper and remove from the pan.
Add the remaining olive oil (1 tbsp) to the pan. Saute the diced onion for about 2 minutes until translucent, then stir in the chopped garlic and tomato paste and cook for 1 minute.
Chef's tip
This pairs wonderfully with fresh crusty white bread or warm flatbread to mop up the flavorful tomato sauce.
For a vegan version, simply omit the feta or replace it with a plant-based shepherd's cheese alternative.
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