Eggplant envelopes with tomatoes and horseradish
4 servings
40 minutes
Eggplant envelopes with tomatoes and horseradish are an elegant dish of European cuisine that combines the tender texture of eggplants, the freshness of tomatoes, and the spiciness of horseradish. This delicacy is suitable for both an exquisite dinner and a light snack at friendly gatherings. The origins of the recipe trace back to traditional Mediterranean vegetable cooking methods where grilling and simple yet expressive flavor combinations play a key role. Eggplants fried to softness envelop a filling of tomatoes, horseradish, and cottage cheese, creating a multi-layered gastronomic delight. Grilled envelopes acquire a light smoky note, while serving with tomato salsa makes the dish even richer. The perfect balance of freshness and spiciness makes these envelopes a true culinary masterpiece.
1
Slice the eggplants lengthwise and lightly fry in olive oil. Cut the tomatoes into rings. Dice the bottom and top rings along with the 'barrels' of the eggplants and fry in the remaining fat. Season with salt and pepper. Mix in horseradish and cottage cheese.
- Eggplants: 2 pieces
- Tomatoes: 4 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Horseradish: to taste
- Cottage cheese: 150 g
2
Fold the sheets crosswise in pairs. Place a spoonful of filling in the center and overlap the ends of the sheets, placing a tomato under the top circle.
3
Skewer everything with a wooden stick. Grill for 3 minutes. Place on a plate and serve with tomato salsa.
- Tomatoes: 4 pieces