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
Print Recipe
Pin Recipe Instructions
- Clean and wash the eggplant and cut into pieces 1/2 cm thick. Cut the bell pepper, pickled cucumber and sheep cheese into cubes.
- 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.
- Sprinkle with thyme leaves and serve.
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