Eggplants with cottage cheese and garlic
Description
The appetizer is quick and easy to make. Of course, you can fill eggplant rolls with anything—fresh, fried, or stewed vegetables, herbs, meat, and even fruit—but in my opinion, cottage cheese and garlic are unbeatable here. Eggplants pair so well with this (and other) dairy product that, despite how simple it is to prepare, the dish turns out amazingly tasty. And garlic is garlic—it gives any food a magical aroma! Especially if you complement it with aromatic herbs—cilantro, basil, oregano. In short, I think you understand why the eggplant with cottage cheese and garlic recipe has enjoyed unwavering popularity in our family for many years. Today I want to share it with you. Serve with herbs and sauce.
Instructions
- 1
Step 1
Wash the eggplants, pat dry with a towel, remove the stems, and slice lengthwise into planks about 0.5 centimeters thick.
- 2
Step 2
On a well-heated skillet, fry the eggplants on both sides in a minimal amount of oil, lightly salting each one. You can use a grill.
- 3
Step 3
Here's roughly what it should look like.
- 4
Step 4
Wash the herbs, pat dry, and chop with a sharp knife.
- 5
Step 5
Peel the garlic and separate into cloves.
- 6
Step 6
Add sour cream or water, salt, pepper, chopped herbs, and pressed garlic to the bowl with cottage cheese. Mix thoroughly (you may use a mixer, but only very briefly and on low speed so it does not become too thin) until smooth.
- 7
Step 7
For each slice of eggplant, place a heaping teaspoon of filling and roll into a roll. Arrange them on a plate with lettuce leaves and garnish with fresh herb leaves, pomegranate seeds, walnuts, and so on. Chill and serve as an appetizer.