in Recipes

Eggplant and feta cheese casserole

Spread the love

Ingredients for 4 servings:

  • 2 large eggplants
  • 3 large tomatoes, sliced
  • 250 g quark, dry (or layered cheese)
  • 250 g sheep’s cheese
  • 3 eggs
  • 3 tbsp parsley, chopped
  • some milk
  • Salt
  • pepper
  • some basil (a few leaves)
  • some ajvar
  • Olive oil for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian and light

Peel the eggplants, slice them crosswise, and fry them in heated olive oil until golden brown. In a bowl, combine the quark with the eggs, grated or pressed feta cheese, pepper, salt, and parsley, and add enough milk to form a thick paste. Oil an ovenproof dish and line it with the eggplant slices. Pour half of the quark and cheese mixture over it and arrange the sliced ​​tomatoes on top. Cover with the remaining quark and cheese mixture and garnish with basil leaves and dots of ajvar. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Serve with fresh baguette or flatbread.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cured salmon

Lamb with quince and split peas