Summary

Ingredients

• 200 g Kritharaki (noodles in rice form)
• 1 large eggplant (s)
• 1 large onion (s)
• 5 tomato (s)
• oil
• 2 clove (s) garlic, pressed
• Herbs, dried, your choice
• Feta cheese or Feto (vegan), cut into small pieces
• Salt and pepper, coarsely ground

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Instructions

1. Cook the kritharaki in plenty of salted water until firm to the bite.
2. Cut the vegetables and, if necessary, the feta cheese or feto into cubes.
3. Fry the onion and aubergine in plenty of oil and season with salt. When both are cooked, add the squeezed garlic, tomatoes, dried herbs, and coarsely ground pepper. Then add the Kritharaki (do not have to be poured off so thoroughly, including some cooking water). If necessary, season again as needed. Finally fold in the feta cheese or feto (then be careful with the salt!).