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
Print Recipe
Pin Recipe Instructions
- 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.
- Serve with rice.
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