Broken eggplants with cheese and tomato
1 serving
65 minutes
Mashed eggplant with cheese and tomato is a dish that embodies the soul of Georgian cuisine. It combines the softness of baked eggplant with the rich flavors of brined and hard cheeses, while the sweetness of cherry tomatoes adds a pleasant freshness. This recipe represents the tradition of using simple yet expressive ingredients that reveal their essence through proper preparation. The eggplant, beaten to softness, becomes an ideal base for a fragrant filling of cheese, herbs, and garlic. The baking process deepens the flavor and makes the texture tender. Serving with olive oil highlights Eastern notes, adding sophistication to the dish. This treat is perfect as a standalone dish or as part of a grand Georgian feast where harmony of flavors and richness of aromas are valued.
1
Prepare all the necessary ingredients.
2
Beat the eggplant with a rolling pin or mallet until it feels soft.
- Eggplants: 1 piece
3
Make a cut along the entire length, but do not cut all the way through.
4
Salt the eggplant well inside and soak it in water for 15 minutes.
- Salt: to taste
- Water: 300 ml
5
Grate the hard cheese.
- Hard cheese: 40 g
6
Cut cherry tomatoes into quarters.
- Cherry tomatoes: 9 pieces
7
Add feta cheese and finely chopped greens with garlic.
- Feta cheese: 40 g
- Parsley: 1 bunch
- Garlic: 1 clove
8
Mix
9
Drain the water from the eggplant and place it on foil.
- Eggplants: 1 piece
10
Put the filling in the pocket.
- Hard cheese: 40 g
- Cherry tomatoes: 9 pieces
- Feta cheese: 40 g
- Parsley: 1 bunch
- Garlic: 1 clove
11
Cover the top with foil.
12
Bake in an oven preheated to 200 degrees for 40 minutes.
13
Place on a plate and drizzle with olive oil.
- Olive oil: 1 tablespoon