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

  • 3 m. Eggplant (s), firm
  • 100 ml oil
  • 3 tablespoon pomegranate syrup, Turkish (molasses)
  • a bit salt
  • 150 g sheep cheese, approx.
  • some pepper, freshly ground, optional
Eggplant Baked with Sheep Cheese
Eggplant Baked with Sheep Cheese

Instructions

  1. 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.
  2. Preheat the oven to 200 ° C fan-assisted air.
  3. Mix the oil, pomegranate syrup (not to be confused with the Grenadine beverage syrup) and a little salt.
  4. 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.
  5. Bake the aubergine slices for about 15 minutes.
  6. Meanwhile, cut the sheep`s cheese into approx. 0.5 cm thick slices.
  7. 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.
  8. 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.

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