Vegetable taler with cheese cover

Name: Vegetable taler with cheese cover
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 Aubergine (approx. 300 g); 2 large beef tomatoes; 2 Courgettes (about 200 g each); 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 g Flour; 100 g grated hard cheese; 7-8 TABLESPOONS Olive oil; 300 g Whole milk yoghurt; 1/2 bunch/pot of basil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 Aubergine (approx. 300 g)
2 large beef tomatoes
2 Courgettes (about 200 g each)
3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 g Flour
100 g grated hard cheese
7-8 TABLESPOONS Olive oil
300 g Whole milk yoghurt
1/2 bunch/pot of basil

Directions

1
Wash and clean the aubergine, tomatoes and zucchini. Cut the zucchini and eggplant into approx. 1/2 cm and the tomatoes into approx. 1 cm thick slices
2
Whisk the eggs and season with salt and pepper. Flour and
3
Mix the cheese. Turn the vegetables first in the egg and then in the flour-cheese-mixture and tap off a little
4
Heat 6-7 tablespoons of oil in portions in a large frying pan. Fry the vegetables for 3-5 minutes, turning over. Drain and keep warm if necessary
5
In the meantime, season the yoghurt to taste and sprinkle with 1 tablespoon of oil. Wash basil, cut finely and sprinkle over vegetables. Serve with the dip