Eggplant stew with cottage cheese
2 servings
50 minutes
Eggplant ragout with cottage cheese is a refined dish of European cuisine that harmoniously combines the tenderness of eggplants, the acidity of tomatoes, and the soft creamy texture of cottage cheese. It is based on the tradition of Mediterranean cuisine, where eggplants hold a special place. The vegetables are stewed in an aromatic mix of garlic, onion, and dried herbs, absorbing deep flavors while the cottage cheese adds a delicate creamy note. The dish is characterized by its lightness and nutritional value, making it perfect for a light dinner or as a side dish. It pairs wonderfully with fresh bread, herbs, and white wines for a true gastronomic delight.
1
Cut the peeled eggplants and tomatoes into cubes about 1 cm on each side. Finely chop the onion and crush or chop the garlic with a knife. In a separate bowl, generously sprinkle the eggplants with salt and let them sit for 15-20 minutes to remove bitterness. After this time, drain the liquid that has formed and rinse the eggplants well with water.
- Eggplants: 1 piece
- Tomatoes: 2 pieces
- Onion: 1 head
- Garlic: 2 cloves
- Salt: to taste
2
Heat a deep pan over medium heat, pour in olive oil, and add garlic, onion, and dried herbs (basil, rosemary). Sauté for about 5 minutes, then add tomatoes and eggplants, and pour in water (about half a cup). Season with salt (remember that the eggplants are slightly salted), pepper, and let it cook covered. As it cooks, add water (you will need about 1 cup, but it may be more).
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Onion: 1 head
- Dried basil: pinch
- Dried rosemary: pinch
- Tomatoes: 2 pieces
- Eggplants: 1 piece
- Water: 1 glass
- Salt: to taste
- Ground black pepper: to taste
3
When we see that the vegetables are almost ready (after about 15-20 minutes), we add the cottage cheese and leave it on the heat for a couple more minutes. Then we remove it.
- Cottage cheese: 100 g