Berenjena con queso de oveja
Aubergine with sheep cheese

Ingredients for 3 hungry people  

• 2 medium aubergines (400g)
• 150g sheep cheese caña de oveja
• 50g frying oil
• 100g tomato sauce
• 25g raw sugar
• 5g salt

Procedure

1. Boil the tomato sauce an the sugar to make a simple compote;
2. Cut the cheese in discs of 8mm height;
3. Cut the aubergine in discs of 3cm height;
4. Warm up the oil in a pan;
5. Lay the aubergine in the frying pan on the larger face, sprinkle with salt, and cover with a lid^8.1;
6. Once browned turn the aubergines on the other face, then add with a spoon some tomato compote and a disc of cheese;
7. Cover again with a lid and let it cook until brown (approx. 2 minutes). The inside of the aubergine should be soft;
8. Serve warm before the cheese is completely melted.