Summary

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

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Instructions

1. 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.
2. 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.