Serves 4

2 aubergines (approximately 750g)
250g minced beef
250g cottage cheese
2 eggs
chopped oregano
1 tsp salt
0.5 tsp black pepper

For the tomato sauce:
2 tins of (à 400 g) chopped tomatoes
1 big onion
3 garlic cloves
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
0.5dl chopped fresh basil

To prepare the sauce, heat the chopped onion and crushed garlic cloves in oil for 3–4 minutes. Add crushed tomatoes and seasonings, bring to the boil and simmer on a medium heat for 10–15 minutes. Cut the aubergines lengthwise into 1cm thick slices, place them on a baking tray covered with greaseproof paper and cook in the oven at 200 ºC for 20 minutes.

Fry the minced meat on a frying pan in oil and allow to cool a bit. Add cottage cheese, eggs and seasoning to the mixture. Place filling on each aubergine slice and roll. Cover the bottom of the baking tray with half of the tomato sauce, put in the aubergine rolls and cover with the rest of the tomato sauce.

Bake in the oven at 200 ºC for 20 minutes.

Serves 4

2 medium aubergines
3 tbsp butter
1.5 tsp salt
black pepper
2 tsp dried oregano
300g strongly flavoured cheese
2 tbsp balsamic vinegar
1 tbsp olive oil
herbs

Cut the aubergines lengthwise into 0.5cm slices. Fry them on both sides in butter and place on a paper towel. Sprinkle with salt, pepper and marjoram. Slice the cheese thinly and put on the aubergine. Roll up and place on a baking dish greased with butter. Mix the balsamic vinegar and olive oil and sprinkle on the rolls.

Bake at 250 ºC in the upper part of the oven for 5 minutes. Sprinkle with chopped herbs.

Serves 4

400 g grilled or smoked chicken meat
400 g vegetables (cauliflower, carrots, zucchini)
2 dl water
½ tsp salt

Sauce:
3 tbsp butter
2 tbsp flour
2½ dl milk
3 dl grated cheese
¼ tsp black pepper
½ tsp salt

Peel and chop the vegetables, place the carrots and cauliflower in the salted water and boil for 3-4 minutes until semi-soft. Strain. Grease the casserole with butter. Place the chopped zucchini and boiled vegetables in the bottom of the casserole. Chop the chicken and place it on the vegetables.

Prepare the topping: In a pot, melt the butter, add flour and brown. Add hot milk while constantly stirring. Bring to a boil and season.

Pour the sauce into the casserole, sprinkle with grated cheese and bake at 200 degrees for 20-25 minutes.