Feta cheese braid with eggplant and zucchini

Ingredients for 1 servings:

• 1 eggplant(s)
• 1 zucchini
• 3 onions
• 2 tbsp olive oil
• 2 tsp herbs, Italian
• 1 tsp salt
• 1 pinch of pepper
• 300 g flour
• 1 packet of baking powder
• 200 g feta cheese
• 200 ml milk
• 80 g Parmesan

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Hearty party bread or warm main course

Chop the vegetables (850g in total) into small pieces and sauté in olive oil with herbs, salt, and pepper. Let cool. Knead the flour, baking powder, finely diced feta and grated Parmesan cheese, plenty of milk, and the steamed vegetables into a dough. If the vegetables are lukewarm, the dough will be very soft and must be baked in a plaited or loaf pan. If the vegetables are cooled, the dough will be firmer and can be braided and baked on a baking sheet. Bake at 175°C (350°F) for 40 minutes. It tastes lukewarm or cooled as a party bread; as a main course, it’s best served warm with a green salad.