Cottage cheese taler on mediterranean vegetables

Name: Cottage cheese taler on mediterranean vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g cherry tomatoes; 1/2 bunch Basil; 4 Stem(s) Thyme; 800 g Cottage cheese; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1 (approx. 500 g) Aubergine; 2 red peppers; 1 (approx. 200 g) Courgette; 4 Branches of rosemary; 4 TABLESPOONS Olive oil; 1/2 bunch Chives; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g cherry tomatoes
1/2 bunch Basil
4 Stem(s) Thyme
800 g Cottage cheese
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1 (approx. 500 g) Aubergine
2 red peppers
1 (approx. 200 g) Courgette
4 Branches of rosemary
4 TABLESPOONS Olive oil
1/2 bunch Chives
baking paper

Directions

1
Wash and finely dice the tomatoes. Wash basil and thyme, shake dry, pluck leaves from the stalks and chop finely. Mix 400 g cheese, tomatoes, herbs and flour, season with salt and pepper.
2
Form into 16 small talers and place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes.
3
In the meantime, wash and clean the eggplant, peppers and courgettes and cut them into small cubes. Wash the rosemary, shake dry and tear. Heat the oil in a pan, fry the vegetables and rosemary, except for a little bit for garnishing, for about 8 minutes while turning, season with salt and pepper.
4
Wash the chives, shake dry and cut into fine rolls. Arrange thalers and vegetables on plates, spread the remaining cheese on top. Sprinkle with chives and coarse pepper.