Kebab with sheep’s cheese, aubergine and sundried tomatoes


  • 1 pack of Mestemacher kebab bread
  • 1 aubergine
  • 300 grams sheep’s cheese
  • 10 sundried tomatoes
  • 1 head of lettuce
  • 150 grams natural yoghurt
  • 2 cloves of garlic
  • 1 splash of lemon juice
  • Salt and pepper
  • ½ bunch of parsley
  • Honey as needed


  1. For the garlic sauce, mix the yoghurt with the lemon juice. Grate the garlic finely before adding it. Chop the parsley and stir it in. Season with salt and pepper and stir in honey to taste.
  1. Cut the aubergine into slices that are about 1 cm thick. Then fry on both sides in a pan for about four minutes.
  1. Halve the sheep’s cheese and cut it into fine strips. Wash the lettuce and shred into small pieces.
  1. Prepare the kebab bread according to the package instructions and then fill it with lettuce, sheep’s cheese and sundried tomatoes. Put garlic sauce on the kebab.

Photo credits: Susanne Brauer