Antipasti with feta cheese
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
-1
- 2 small aubergines (approx. 300 g)
- 3 small peppers (approx.
- 7-10 Tbsp 500 g; red, green and yellow)
- 4 Garlic cloves
- 7-10 Tbsp a good 1/2 l olive oil
- 7-10 Tbsp salt, black pepper
- 1 Potty/bunch of oregano
- 250 g Sheep or feta cheese
- 1-2 TEASPOONS Peppercorns
Directions
- 1
Clean and wash the aubergines and peppers. Cut aubergines into slices, peppers into pieces. Peel garlic and cut into thin slices
- 2
Heat 3 tablespoons of oil (e.g. in a grill pan). Fry the aubergine slices for 1-2 minutes on each side. Season and let cool down
- 3
Heat 2 tablespoons of oil. Fry the peppers for 6-8 minutes, turning them over. Fry the garlic briefly. Season both and let them cool down
- 4
Wash the oregano, dab it dry, pluck the leaves. Dice cheese. Fill everything with peppercorns into prepared glasses, so that they are filled to 2/3. Cover with oil. Close the glasses tightly. Leave to stand for at least 2-3 days.
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