Vegetable and Cheese Ring

Rinse the tomatoes, remove the stems, blanch, quench in cold water and remove the skin. Dice 2-3 pieces, halve the rest. Place the tomato halves in a greased pan. Generously season with salt and pepper and drizzle with a little olive oil.

Rinse and slice the eggplant. Peel and halve the shallots. In a pan with a little oil, cook both until golden brown. Remove from the pan.

Preheat the oven to 180°C (approximately 350°F).

Cube the feta cheese. Mix the ricotta with the egg yolks until smooth. Add the feta cheese and the basil. Season with lemon juice, salt and pepper. Spread the shallots and the cheese on the tomato halves. Sprinkle with the diced tomatoes. Top with the eggplant slices and season with salt and pepper. Drizzle with the remaining oil and bake for about 20 minutes.