Feta cheese gratin aubergine with mint yogurt

Aubergine baked with pasta sauce, feta, and panko, served with summer potatoes, salad, and mint yogurt.

• 900 g summer potatoes
• 2 eggplants (each 300 g)
• Salt
• Pepper
• 3 tbsp olive oil
• 1 pack of pasta sauce with chili (390 g each)
• 150 g feta cheese
• 1 dl panko or breadcrumbs
• 1 red onion
• 250 g snack cucumber
• 2 heart salad
• 1 pot of mint
• 2 dl matyogurt

Method

1. 1
   Boil the potatoes.
2. 2
   Set the oven to 225°C.
3. 3
   Aubergine: Cut the aubergines lengthwise into approximately 1 1/2 cm thick slices.
4. 4
   Salt and pepper the slices and fry them golden brown in batches in the olive oil in a frying pan over medium heat.
5. 5
   Place the slices on a baking sheet.
6. 6
   Pour the pasta sauce over the eggplant slices.
7. 7
   Crumble the feta cheese and mix with the breadcrumbs, sprinkle the mixture over the aubergine.
8. 8
   Cook in the middle of the oven for about 10 minutes.
9. 9
   Salad: Peel and cut the onion into thin slices.
10. 10
    Cut the cucumber into slices and the lettuce into pieces.
11. 11
    Mint yogurt: Shred the mint and mix with the yogurt, season with salt and pepper.
12. 12
    Serve the eggplant with all the accessories.