Side Dishes ›

Sheep Cheese and Eggplant Pan

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 eggplant (s)
  • 1 red pepper (s)
  • 1 pickle (s)
  • 150 g sheep cheese
  • 3 tablespoon olive oil
  • 1 can / s tomatoes, chunky
  • 2 tablespoon sour cream
  • pepper
  • Paprika powder
  • 2 sprigs thyme
Sheep Cheese and Eggplant Pan
Sheep Cheese and Eggplant Pan

Instructions

  1. Clean and wash the eggplant and cut into pieces 1/2 cm thick. Cut the bell pepper, pickled cucumber and sheep cheese into cubes.
  2. Fry the aubergine slices in a pan with hot olive oil, add the diced paprika and sauté. Add the tomato pieces, sour cream, pepper and paprika powder and cook for about 5 minutes. Stirring occasionally. Add the pickled cucumber and sheep`s cheese to the aubergine pan and let it get hot.
  3. Sprinkle with thyme leaves and serve.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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