Pickled vegetables with cheese
Ingredients for 4 servings
400 g FITAKI Original
2 to 3 Aubergines
4 cloves Garlic
1 teaspoon Black peppercorns
1 Lemon
4 tablespoons Fresh rosemary
0.5 l Olive oil for the marinade
Olive oil for frying
Salt to taste
Preparation
- Lean and cut the aubergines into cubes about 1 cm in size. Sprinkle with salt and leave them for 20 minutes. Afterwards transfer them to a strainer and allow the liquid to drain away.
- Heat the olive oil in the frying pan and fry the aubergines at medium heat. Allow to cool.
- Cut the FITAKI into large cubes. Mince the garlic. Crush the peppercorns. Zest and juice the lemon.
- Arrange the aubergines, FITAKI, garlic, pepper, lemon zest and rosemary in layers in a one-litre glass jar. When placing the ingredients in the jar, make sure that the rosemary is evenly distributed between the layers.
- Mix the olive oil with the lemon juice and pour it in the jar.
- Place the jar with the vegetable ragout in a cool place and allow to sit for at least two hours.
- Serve the ragout with fresh white bread.
Put the marinated cheese and vegetables on a slice of bread and lightly grill them for 10 minutes in an oven heated to 200°С. In addition to the aubergines, tomatoes and bell peppers can also be used.