Eggplant envelopes with cheese
4 servings
30 minutes
Eggplant envelopes with cheese are a refined dish of European cuisine that combines the tenderness of baked eggplants with the rich flavor of cheese and aromatic herbs. Such recipes are believed to have emerged from the desire for light yet nutritious snacks that can be served hot or cold. Baked eggplants acquire softness and a pleasant texture, while the filling of cottage cheese, cheese, and herbs gives the dish a delicate creamy hue with spicy notes of garlic and spices. These envelopes are perfect as an appetizer or a light dinner dish, and their appetizing aroma and elegant presentation make them a wonderful choice for a festive table.
1
Preheat the oven to 200 degrees. Wash the eggplants and slice them thinly. Place on a greased baking sheet, drizzle with a little olive oil, and bake in the oven for 10 minutes. Do not turn off the oven.
- Eggplant: 2 pieces
- Olive oil: 2 tablespoons
2
Grate the cheese on a coarse grater. Peel and chop the garlic. Wash the dill, dry it, and chop finely. Mix the cottage cheese with 100 grams of cheese, garlic, and herbs; season with salt and pepper and add dried onion, turmeric, and parsley.
- Rossiysky cheese: 150 g
- Garlic: 2 cloves
- Dill: 1 bunch
- Curd cheese (tvorog): 200 g
- Salt: to taste
- Ground black pepper: to taste
- Dried green onion (chives): 1 teaspoon
- Turmeric: 1 teaspoon
- Dried parsley: 1 teaspoon
3
Layer 2 eggplant slices crosswise. Place 2 tablespoons of filling in the center of each pair. Fold the ends of the slices towards the center and press with your hands. Sprinkle with remaining cheese on top. Bake in the oven for 5 minutes.
- Eggplant: 2 pieces
- Rossiysky cheese: 150 g
