Aubergine with walnut chip

Name: Aubergine with walnut chip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Aubergines (approx. 250 g each); 7-10 Tbsp Salt; 125 g Sheep's cheese; 1 TABLESPOON Tomato paste; 200 g ripened cream; 5 TABLESPOONS Milk; 7-10 Tbsp Cayenne pepper; 2 Twigs Thyme; 75 g Walnut kernels; 50 g Breadcrumbs; 7-10 Tbsp Pepper; 125 g Low-fat curd; 1 Pot of picking salad; 2 medium-sized tomatoes; 3 TABLESPOONS Vinegar; 1 pinch Sugar; 6 TABLESPOONS Oil; 7-10 Tbsp chopped walnuts

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Aubergines (approx. 250 g each)
7-10 Tbsp Salt
125 g Sheep's cheese
1 TABLESPOON Tomato paste
200 g ripened cream
5 TABLESPOONS Milk
7-10 Tbsp Cayenne pepper
2 Twigs Thyme
75 g Walnut kernels
50 g Breadcrumbs
7-10 Tbsp Pepper
125 g Low-fat curd
1 Pot of picking salad
2 medium-sized tomatoes
3 TABLESPOONS Vinegar
1 pinch Sugar
6 TABLESPOONS Oil
7-10 Tbsp chopped walnuts

Directions

1
Wash and clean the aubergine and cut it diagonally into slices about 1 cm thick. Season with salt and leave to stand for about 5 minutes. In the meantime puree sheep's cheese, tomato paste, sour cream and milk with a chopping stick.
2
Season to taste with salt and cayenne pepper. Wash the thyme, dab dry, remove the leaves from the stalks and stir into the cheese cream. Grind the walnuts in the universal chopper and mix with breadcrumbs.
3
Dab aubergine slices dry, season with pepper and spread a thin layer of quark on top. Turn in the walnut pancake. Clean, wash and drain the salad. Pluck into bite-sized pieces. Wash, clean and quarter the tomatoes.
4
Season vinegar with salt, pepper and sugar. Add 3 tablespoons of oil. Heat the remaining oil in a frying pan and fry the eggplant slices in it in portions on both sides for about 2 minutes.
5
Arrange slices on plates and sprinkle with chopped walnuts. Mix salad, tomatoes and vinaigrette and arrange in a bowl. Serve cheese cream extra.