Eggplant with chicken sausages and a cottage cheese-cheese topping
Description
The dish is prepared without unnecessary complications. If desired, you can add not only parsley to the cheese-cottage cheese mixture, but also garlic, adjika, and other spices to create a more flavorful dish to your taste. The ready dish can be served at the table.
Instructions
- 1
Step 1
Wash the eggplants and parsley thoroughly under running water, and measure out the required amount of cheese and cottage cheese.
- 2
Step 2
Finely chop the parsley leaves.
- 3
Step 3
Grate the feta cheese on a coarse grater.
- 4
Step 4
Mix the cottage cheese, cheese, and parsley.
- 5
Step 5
Cut the eggplants in half and slightly scoop out the center to make boats. Place a chicken sausage in the bottom of each eggplant boat.
- 6
Step 6
Fill the boats with the mixture of cheese, cottage cheese, and herbs, making sure it doesn't spill onto the bottom of the baking dish. There's no need to add salt or butter, as the brined cheese already contains some salt.
- 7
Step 7
Place in a preheated oven at 200 degrees and bake for 45 minutes. For the first 30 minutes, I used top and bottom heat; for the last 15 minutes, I switched to bottom heat only.
- 8
Step 8
The finished dish turns out juicy and aromatic. Serve it sprinkled with fresh herbs and sour cream as a sauce. Enjoy your light and delicious meal!