Feta or sheep’s cheese does not only have a lot of valuable protein, it is also higher in calcium than cheese made out of a cow’s milk. Calcium strengthens the bones and the nervous system and thus has a positive effect on your performance during training. Watch out if the products are really made from sheep’s milk. Especially cheap products often have misleading names.
35 min
Ingredients perserving
- 200g (7 oz.) low-fat feta cheese
- 1 small zucchini
- ½ small eggplant
- ½ onion
- 2 handful (40g or 1.4 oz.) of rocket
- 1 tomato or 6 (100g or 3.5 oz.) cherry tomatoes
- 6 tablespoons fat free greek yogurt
- ½ lemon
- 1 teaspoon olive oil
- pepper
Preparation
- Wash zucchini, eggplant, rocket and tomato, pat dry.
- Cut eggplant into 4 to 6 slices, put them on a kitchen paper, add some salt and wait about 10 minutes until liquid emerges.
- Meanwhile, peel onion and cut into rings.
- Cut zucchini and tomato into slices.
- Halve feta transversely first, then along slim side.
- Heat up oil in a pan on medium heat.
- Fry eggplant and zucchini slies for about 4 minutes on each side.
- Take out and lay on a kitchen paper.
- Put feta cheese in the pan, fry for about 1 minute on one side and take out before it melts.
- Squeeze lemon, mix with yogurt.
- Mix zucchini and eggplant slices, onion rings, rocket and tomato cubes, lay feta on top and serve with yoghurt sauce.
