Paprika-Eggplant Skewers with Sheep Cheese on Rosemary
Paprika-eggplant skewers with sheep cheese on rosemary is a recipe with fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 1 large eggplant
- 250 g Feta
- 4 rosemary sprigs (cut into about 20 small sprigs)
- Olive oil (extra virgin)
- Salt
- Pepper (freshly ground)
- 1 tbsp fennel seeds
Instructions
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1.
Preheat the oven to 200°C.
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2.
Wash the bell peppers and roast them in the hot oven for about 20 minutes until they are fairly soft. Remove, peel carefully, halve, seed, and press the halves flat on a work surface, optionally weighing them down with pots. Season with salt and pepper and brush with oil before removing from the oven.
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3.
Wash the eggplant and slice it into 1 cm thick rounds. Sprinkle generously with salt and let sit for about 20 minutes, then rinse under cold water. Pat dry with kitchen paper, brush with oil, and season with salt and pepper. Place the eggplant slices on a baking tray and roast for 15-20 minutes until tender, turning once. Remove from the oven and flatten slightly on a work surface. Cut both bell pepper and eggplant slices into roughly 5x5 cm squares. Crumble the feta cheese and mix with fennel seeds and 2 tbsp oil. Layer each skewer with a square of bell pepper, a square of eggplant, and a spoonful of the feta mixture, then skewer with a rosemary sprig. Serve as a light starter.
