Eggplants with Adyghe Cheese
Description
Suitable for both special occasions and everyday meals. Adyghe cheese is perfect for this recipe—it’s not fatty, has a pleasant creamy flavor, and with sour cream, herbs, and garlic it turns out truly amazing. This appetizer can be considered a healthy option; there are no harmful or fatty ingredients here. You can grill the eggplants without oil or bake them if you like; I’ll show a version on a regular skillet with a small amount of oil. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the eggplants and pat them dry, then cut them into thin strips and sprinkle with salt. Set the eggplants aside for a while — for 10–15 minutes. Then rinse them and pat them dry.
- 3
Step 3
Grate the Adyghe cheese on a fine grater and place it in a bowl.
- 4
Step 4
Chop the herbs finely and add them to the cheese; also add the minced garlic.
- 5
Step 5
Add the sour cream next, along with salt and pepper to taste.
- 6
Step 6
Mix everything well.
- 7
Step 7
Rinse the tomatoes and cut them into wedges.
- 8
Step 8
Fry the eggplants in a small amount of oil for a few minutes on each side until golden brown.
- 9
Step 9
Place a little cheese and a slice of tomato on the edge of the eggplant.
- 10
Step 10
Roll the eggplants into rolls.
- 11
Step 11
The appetizer is ready. Serve to the table.