Baked Aubergine Casserole

This was inspired by a recipe I saw in the Waitrose grocery store magazine. I adjusted it to our tastes and made it a bit healthier (spelt flour instead of white, for example). Next time, I’d add black olives too, as that would suit the flavours of the aubergine and feta.

Ingredients:
1 aubergine
1 onion
3-5 garlic cloves
oil
1 cauliflower
smoked paprika
black pepper
ground mustard
1 package crushed tomatoes
100 g feta cheese
200 g Greek yogurt
3 tbsp flour
2 eggs

Instructions:
1. Wash the aubergine and dice it. Peel and chop the onion and garlic, too. Fry all of these things in the oil for about 5-8 minutes.
2. Wash the cauliflower and break it into florets. Add it to the pan.
3. Season with the spices according to your taste. Add the tomatoes. Cook for another 5 minutes.
4. Crumble the cheese and mix into the yogurt. Blend in the flour and beat in the eggs.
5. Lightly oil a casserole dish. Add the vegetables to it, then top the veg with the feta mxture.
6. Bake for about 30 minutes at 200 C.