Eggplant Baked with Sheep Cheese

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	1 hr 10 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and dry the aubergines and cut into slices about the thickness of a thumb. Sprinkle with salt and let stand for 20 minutes. Dab the leaked liquid with kitchen paper.
Preheat the oven to 200 ° C fan-assisted air.
Mix the oil, pomegranate syrup (not to be confused with the Grenadine beverage syrup) and a little salt.
Brush the eggplant slices generously on both sides with the oil mixture and place them next to each other on a baking sheet lined with baking paper. Not too close, it is better to use several trays.
Bake the aubergine slices for about 15 minutes.
Meanwhile, cut the sheep`s cheese into approx. 0.5 cm thick slices.
Turn the aubergines over, top with sheep`s cheese and continue baking until the aubergine slices are soft and the cheese is lightly browned. Depending on the oven, this should take about 10-15 minutes.
If desired, sprinkle the aubergines with freshly ground pepper and serve hot or lukewarm. They fit on the buffet, as a side dish and with some bread as a small summer dish or dinner.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.