Kje in the Greek way

Kje may not be that easy to get hold of. I usually buy many kettles at Meny by Lillesand every summer and put them in the freezer, so we can take it up and enjoy it throughout the winter. It is possible it can be ordered at Menybutikker in other parts of the country, but I have not tried. Kjeet, which is actually from butcher Eide, is marinated in a beautiful garlic and herb mixture, and can be varied by choosing different accessories.

This time I have chosen to make a Greek twist on the jaw.

2 boiler years

1 bottle of Mutti, chopped tomatoes (if you do not get this, you can use 2 cans)

3 finely chopped garlic

1-2 glasses of olives

4 onions in strips

1 diced eggplant

1 squash in cubes

500 g pearl potatoes (or other small potatoes or larger potatoes, divided into 2 or 4)

Tsatziki spices and pepper

Start by pouring chopped tomatoes into a long pan. Add garlic, olives, onions, eggplant, squash and potatoes. Sprinkle with tsatziki spices and pepper.

Place the kettle on top and put in the oven at 180 degrees for 2-3 hours. Of course, when the potatoes are cooked through.

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