Pickled vegetables with cheese

Ingredients for 4 servings

FITAKI Original 400 g

Aubergines 2 to 3

Garlic 4 cloves

Black peppercorns 1 teaspoon

Lemon 1

Fresh rosemary 4 tablespoons

Olive oil for the marinade 0.5 l

Olive oil for frying

Salt to taste


  • 1 Clean 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.
  • 2 Heat the olive oil in the frying pan and fry the aubergines at medium heat. Allow to cool.
  • 3 Cut the FITAKI into large cubes. Mince the garlic. Crush the peppercorns. Zest and juice the lemon.
  • 4 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.
  • 5 Mix the olive oil with the lemon juice and pour it in the jar.
  • 6 Place the jar with the vegetable ragout in a cool place and allow to sit for at least two hours.
  • 7 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.

Author: FITAKI