Eggplant Casserole with Tomatoes and Mediterranean Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 eggplant (s)
- a bit salt
- lots olive oil
- 8 tomato (s), ripe
- 250 g sheep cheese, Corsican
- 200 g crème fraîche
- some basil, fresh
- some oregano, fresh
- 1 dash vinegar (strawberry vinegar)
- 1 teaspoon raw cane sugar
- 100 ml red wine
- 2 thin chilli pepper (s), red
- some garlic
- 100 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Take about 4 eggplants, cut them into 1 cm thick slices and sprinkle some salt on them. Leave for about 1 hour and dab off the released water with kitchen paper.
- Then heat olive oil in a pan and fry the aubergine slices well on both sides until they turn brown. Always pour in olive oil so that the aubergines are really well done at the end. Put the finished, well-seared aubergines in a baking dish and dab off any excess oil with crepe beforehand.
- Then cut 8 tomatoes into cubes, fry them in the pan and sprinkle some raw cane sugar over them. Add plenty (250 g) of Corsican sheep cheese and mix well with the sauce. Deglaze with red wine and add strawberry vinegar, garlic and pepper. Let the sugo simmer as long as possible. Then season with crème fraîche or yogurt and fresh basil and oregano.
- Put the whole thing on the aubergines and let them melt in the oven for about 20-30 minutes at 170 ° C. To refine, you can sprinkle with Parmesan cheese 10 minutes before the end of the baking time.
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