Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 eggplant (s)
- 4 tomato (s)
- 1 glass olives, black
- 2 cups cream
- 1 cup yogurt (sheep`s milk)
- 200 g feta cheese
- 3 cloves garlic
- Coriander, dried
- salt and pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Heat the cream and yogurt in a saucepan. Dice the feta, add it and let it melt slowly. Press the garlic into the sauce and season everything with coriander, chilli, salt and pepper.
- Cut the aubergines and tomatoes into thin slices.
- In a baking dish similar to your lasagne sauce, layer eggplant and tomato slices and fill the spaces with olives. The last, the top layer, should be sauce.
- Bake in the oven at 180 ° C for about 30 minutes.
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