Eggplant with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 packet tomato (s), chunky
- salt and pepper
- 2 eggplant (s)
- 150 g sheep cheese
- 3 stalk / s thyme
Print Recipe
Pin Recipe Instructions
- Peel and dice onions and garlic, then sauté in oil. Add tomatoes, bring to the boil and let simmer for 15-20 minutes over low heat while stirring. Season to taste with the spices.
- Clean and wash the eggplant and cut into approx. 1 cm thick slices. Sprinkle with salt and let steep for 15 minutes. Crumble the sheep`s cheese. Wash and pluck thyme. Dab the eggplants. Brush with 1-2 tablespoons of oil. Grill on the hot grill for 2-3 minutes on each side. Spread the tomatoes and cheese on the aubergines and grill for another 1-2 minutes.
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