Antipasti with sheep cheese

For -1 glasses of 250 ml
  • 2 kl. Aubergines (approx. 300 g)
  • 3 kl. Peppers (approx.
  • 500 g; red, green and yellow)
  • 4 Garlic cloves
  • good 1/2 l olive oil
  • salt, black pepper
  • 1 Pot / bunch of oregano
  • 250 g Sheep or feta cheese
  • 1-2 TL Peppercorns
60 minutes
easy
1.
Clean and wash eggplants and peppers. Cut eggplant into slices, pepper into pieces. Peel the garlic and cut into thin slices
2.
Heat 3 tablespoons of oil (e.g. in a grill pan). Fry the aubergine slices in it for 1-2 minutes on each side. Season and allow to cool
3.
Heat 2 tablespoons of oil. Fry the peppers in it, turning, for 6-8 minutes. Fry the garlic briefly. Season both and let cool.
4.
Wash the oregano, dab, remove the leaves. Dice cheese. Fill everything with peppercorns into prepared glasses so that they are 2/3 full. Cover with oil. Close the jars tightly. Let it steep for at least 2-3 days

0 Comments

Leave A Comment