Pita sandwich with eggplant and bluefin cheese

Name: pita sandwich with eggplant and bluefin cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 eggplant; 4 el olive oil; 2 beef tomatoes each in 8 slices; 2 cloves garlic in thin slices; 4 shawarma sandwiches; 100 g bluefin cheese (bleu d Auvergne), at room temperature; 1 bag fresh basil 15 g

A tasty recipe. The lunch contains the following ingredients: eggplant, olive oil, beef tomatoes (each in 8 slices), garlic (in thin slices), shoarma breads, bluefront cheese ((bleu d Auvergne), at room temperature) and fresh basil (15 g).

Ingredients

Directions

Cut aubergine into 8 slices in length (outer caps are not used).
Spread the aubergine slices thinly with oil and fry in hot frying pan for 5 minutes until soft and golden brown, turning halfway.
Place on plate.
Heat 2 t of oil in the same frying pan.
Paste tomato light brown on both sides.
Slices of garlic alongside.
shred roast rolls in toaster and cut open.
Grease the cutting surfaces with cheese.
Place the lower halves on four plates.
Paste eggplant and tomato on it.
Sprinkle with pepper.
Spread slices of garlic and basil leaves over them.
Put the top of shawarma rolls on top with the buttered side down.
Serve immediately..