1. cut the onions into thin rings and roast in oil until golden brown, drain on paper towels 2. cut the unpeeled melanzane into 1 cm thick slices, season lightly with salt and boil for half an hour 3. blanch (scald) the tomatoes, peel and pass through a sieve 4. rub the melanzane slices dry, fry in hot oil and drain on paper towels 5. Season the cottage cheese with the curry mixture and sauté in the remaining oil for three to five minutes until a creamy mixture is formed 6. In a Reindl, alternate layers of melanzane and a layer of cheese and herb mixture, finishing with a layer of melanzane 7. Pour over the tomato sauce and season lightly with salt, lightly bubble on low heat for 20 minutes with the lid closed 8. Remove the lid and make another five minutes 9. Garnish with the fried onions and bring to the table.
For 3 to 4 people
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!