Eggplant – Zucchini – Pan with Sheep Cheese

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 eggplant (s)
  • 1 zucchini
  • 1 pickle (s)
  • 200 g sheep cheese
  • 4 tablespoon olive oil
  • 150 ml broth
  • 1 tablespoon tomato paste
  • 4 tablespoon yogurt
  • 1 pinch (s) chili powder
  • 3 cloves garlic
  • 1 medium onion (s)
  • 1 pinch (s) basil
  • 1 pinch (s) thyme
  • 150 ml tomato juice
Eggplant – Zucchini – Pan with Sheep Cheese
Eggplant – Zucchini – Pan with Sheep Cheese

Instructions

  1. Clean and wash the eggplant, zucchini, sheep`s cheese and pickled cucumber and cut into cubes. Chop the onions and squeeze them with the garlic with a garlic press. Sauté in a pan with the olive oil. Add eggplant, zucchini and sauté for 5 minutes. Season with salt and chilli. Add tomato juice and broth. Let simmer for 10 minutes. Stirring occasionally. Add the sheep`s cheese and pickles and simmer for another 5 minutes.
  2. Serve with rice.

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