Zucchini and Eggplant Casserole with Sheep Cheese

Summary

Ingredients

• 1 medium zucchini or 2 small ones
• 1 eggplant (s)
• 2 packs feta cheese
• 1 onion (s)
• 1 clove garlic
• 4 cocktail tomatoes
• 1 teaspoon rosemary
• pepper
• olive oil

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Instructions

1. Cut the zucchini and aubergine lengthways into strips, about 1/2 cm thick. Put some olive oil in a bowl and mix with the pressed garlic.
2. Sear the vegetable slices in the pan briefly on both sides. Especially the eggplant, otherwise it will be rubbery.
3. In the meantime, roughly dice the sheep`s cheese and mash it with a fork. Now add 1 - 2 tablespoons of olive oil, rosemary and pepper and mix everything well.
4. Alternately layer the sheep`s cheese and the vegetable slices in a baking dish. Spread the garlic and olive oil on top. Dice the onion and sprinkle over it. Halve the cocktail tomatoes and place them on top with the cut side down. Finally pour some olive oil over it.
5. Bake for approx. 20 minutes at 200 ° top / bottom heat.
6. Serve with fresh bread. Good as a starter or as a main course
7. Both the olive oil and the rosemary can be varied according to taste.