Colourful antipasti in a glass
easy
45 mins
45 mins
Ingredients
- 2 Aubergines (approx. 175 g each)
- 2 red, green and yellow peppers (approx. 150 g each)
- 4 Garlic cloves
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Pot of oregano
- 350 g Sheep's cheese
- 1-2 TEASPOONS Peppercorns
- 1/2 l Olive oil
Directions
- 1
Clean and wash the aubergines and peppers. Cut aubergines into slices, peppers into large pieces. Peel garlic and cut into thin slices. Heat 2 tablespoons of oil in a grill pan and grill the aubergine slices in it from both sides for 2-3 minutes each.
- 2
Season with salt and pepper. Leave to cool. Heat the remaining oil in a second pan and fry the garlic briefly in it. Add paprika and fry for 10-12 minutes. Season with salt and pepper.
- 3
Wash the oregano, dab dry and pluck the leaves from the stalks and add to the pepper. Leave to cool. Cut the feta cheese into cubes. Mix vegetables, feta cheese and peppercorns and fill into glasses.
- 4
Top up with olive oil. Close the glasses and let them steep a little. Italian white bread and Grissini sticks taste good with it.
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