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Pisto Manchego al Horno | Spicy Baked Casserole
(0)
45 min
Under an hour
Knuspr-Küche
Pisto Manchego al Horno ist ein traditioneller spanischer Gemüseauflauf aus sonnengereiften Paprikaschoten, zarter Aubergine und saftigen Tomaten. Im Ofen mit frischen Eiern und fein geriebenem Manchego-Käse überbacken, verschmelzen die Aromen zu einem herzhaft-aromatischen Genuss der mediterranen Küche. Perfekt zum Dippen mit knusprigem Landbrot!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan).
Wash and trim the eggplant and zucchini, then cut into approx. 1.5 cm cubes. Halve and deseed the bell peppers and cut them into bite-sized cubes as well. Peel and finely chop the onion and garlic cloves. Grate the Manchego cheese.
Sautéing & braising vegetables
Heat 2 tbsp of extra virgin olive oil in a large ovenproof pan. Sauté the onions and garlic cloves over medium heat for about 3 minutes until translucent.
Chef's tip
For a spicy touch, you can add a pinch of chili flakes along with the smoked paprika.
Serve with fresh baguette or crispy ciabatta to mop up the delicious, aromatic sauce.
Ingredients
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Knuspr-Küche
