Eggplant – Sheep Cheese – Casserole

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 large eggplant (s)
  • 3 large tomatoes, sliced
  • 250 g quark, dry (or layered cheese)
  • 250 g sheep cheese
  • 3 egg (s)
  • 3 tablespoon parsley, chopped
  • some Milk
  • salt
  • pepper
  • some basil (some leaves)
  • some ajvar
  • Olive oil for frying
Eggplant – Sheep Cheese – Casserole
Eggplant – Sheep Cheese – Casserole

Instructions

  1. Peel the eggplant, cut into slices and fry in heated olive oil until golden brown. Mix the quark with eggs, grated or pressed sheep`s cheese, pepper, salt and parsley in a bowl and add enough milk to make a thick paste.
  2. Oil the fireproof form and line with the aubergine slices. Pour half of the quark and cheese mixture over it and spread the sliced tomatoes on top. Cover with the rest of the curd cheese mixture and garnish with basil leaves and ajvar dots.
  3. Bake in the preheated oven at 180 ° C top / bottom heat for about 30 minutes.
  4. It goes well with fresh baguette or flatbread.

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