250 g cheese or curd
salt on taste
Peel the aubergines, cut them into circles and put them in a bowl with salted water. Fry them without letting brown after bitterness falls off. Crumble the cheese and mix with 2 eggs and 20g breadcrumbs.
Put the mixture between every two pieces of aubergines, roll with flour, egg and breadcrumbs and fry in hot vegetable oil.
500g yellow cheese
black pepper “BIOSET”
pinch of sugar and salt on taste
Cook the whole potatoes in boiling, salted water until soft, peel while hot and cut them into halves. Rip the halves. Slice the apple thinly, cut the onion and yellow cheese in sticks. Season the potatoes and fill in with products. Mix the cream with salt, sugar and black pepper and garnish the filled potatoes with cream “rose” shapes. Garnish with parsley and bake at 200° for 10 minutes.