Rosa Cooking

Ancient Dalmatian compound

One very, very old recipe .... with my little changes ....

Preparation steps

  • First, peel the aubergines, cut them thinly lengthwise, salt them well and let them stand for about half an hour. After half an hour, wash them, dry them with paper towels and arrange them in a previously greased pan. Coat each eggplant on top with a little oil. Bake at 225 degrees only on the top heater for about 13 minutes or until nicely browned.
  • Peel a squash, grate it and cut it thinly. Coat the pan with oil and sprinkle with about a spoonful of bread crumbs (to absorb excess liquid from the zucchini), sprinkle with a little oil and bake on the upper heater at 225 degrees for twelve minutes.
  • Fry the finely chopped onion until golden brown. Add the meat and fry until the water disappears from the meat. Then add all the listed spices and spaghetti sauce. Mix, add water and when it starts to cook, reduce to a low heat and cook for about 5 minutes.
  • Sprinkle a 40x26 cm deep baking tray with some bread crumbs and arrange half of the zucchini on the bottom. Put half of the prepared sauce over the zucchini. Then arrange the aubergines, pour over the rest of the sauce and arrange the rest of the zucchini over. Sprinkle with the rest of the bread crumbs.
  • Whisk the above topping ingredients and pour over the complexion.
  • Bake uncovered in a preheated oven at 200 degrees for 45 minutes or until nicely browned. Allow to cool for fifteen minutes before serving.


lunch vegetables

You might also like...

Arugula and tomato salad

Arugula and tomato salad

In many countries, arugula or riga quickly, like rarely any food, went down from the haute cuisine to the popular one just to remind us of the wild twin sister and the interesting dishes in which we forgot about her. Fortunately, only briefly.

Beef steaks in fine sauce

Beef and veal steaks are the subject of inspiration for numerous recipes and do not cease to surprise us with new combinations. Cinnamon, almonds and olives are just a part of this great sauce, which we add to beef steaks.

Broccoli with garlic

Broccoli with garlic

One of the oldest cabbages proved to be so healthy that they started making medicinal drinks from it, but fortunately not completely simple dishes such as cream soup or simply cooked flowers were skipped.

Carrot balls

For fans of balls good news - we have carrot balls. The balls are sweet and will completely replace dessert. Needless to say, the replacement is lower in calories, fat free and healthy. The recipe was tried and adapted according to the original recipe from the recipe collection "Cakes from the Advent basket" by members of the Croatian-Austrian Cultural Community from Varaždin.

Fine stew with peas

A little pea, potatoes and fine cooked ham in a soup dish will delight you with its creamy taste.

Pasta with asparagus and cheese

Pasta with asparagus and cheese

Asparagus is an eternal culinary inspiration. Excellent however prepared, in this dish with the discreet taste of avocado and the aroma of fennel will shine with a new glow.

Sauerkraut from the oven

Whether you love cabbage or not, you have to agree on one thing - it is an indispensable part of winter meals and winter food due to its excellent nutritional value and availability. So it’s better to love it right away, starting with this from the oven.

Spinach with glass noodles

The range and flavor-rich selection of Chinese pasta includes egg noodles, clear wide noodles, spaghetti, rice bars for spring rolls and in our case glass noodles enriched with spinach and spices.