1kg potatoes, peeled
2 large onions
2 large aubergines, sliced
225g cheese, grated
Salt and pepper
- Preheat oven at 190°C.
- Cook the potato in boiling salted water for 10 minutes, then drain and slice.
- Heat the oil and fry the onion until soft but not brown. Arrange layers of the vegetables, Spicy Kasoundi, cheese and seasoning in a buttered ovenproof dish. Start and end with a layer of aubergines.
- Cover the dish and bake for 1 1/2 hours or until golden brown. Serve hot with green vegetables or meat and vegies.