Summary

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

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Instructions

1. 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.
2. Cut the aubergines and tomatoes into thin slices.
3. 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.
4. Bake in the oven at 180 ° C for about 30 minutes.