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.

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