Cottage cheese pie with eggplants
Description
Homemade baked dish for tea. I used a baking pan with a diameter of 26 cm, which fits the specified amount of ingredients. You can optionally add more of your favorite herbs and spices. Serve the casserole hot. However, it's worth noting that it's also very good cold. It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Place cold butter, cut into cubes, into the blender bowl. Add flour and pulse until crumbly.
- 2
Step 2
2. Add the egg yolk, half a teaspoon of salt, and mix.
- 3
Step 3
3. Pour in 2 tablespoons of very cold water and 2 tablespoons of roasted sesame seeds. Knead the dough.
- 4
Step 4
4. Roll out a thin layer of dough and transfer it with a rolling pin to the pan. Shape the edges with your fingers, prick with a fork, and refrigerate for half an hour.
- 5
Step 5
5. Slice the eggplants into rings, add chopped garlic, salt, pepper, vegetable oil, and mix. Let marinate for 30 minutes.
- 6
Step 6
6. For the filling, combine cottage cheese, eggs, sour cream, and salt, then blend until smooth using an immersion blender. Then add grated cheese and mix.
- 7
Step 7
7. Place the filling into the dough. Arrange the eggplant and tomatoes, sliced into half-rings, alternately on edge into the filling. Brush the pie with the oil in which the eggplants were marinated.
- 8
Step 8
8. Bake for 60-80 minutes at 180 degrees.