Eggplants stuffed with feta cheese and cottage cheese
4 servings
40 minutes
Eggplants stuffed with feta and cottage cheese are a refined dish of Greek cuisine, reflecting its love for fresh and simple ingredients. Baked eggplants acquire softness and a slight sweetness that harmonizes with the spiciness of feta and the tenderness of cottage cheese. This duet creates a rich creamy flavor with a salty hint, while baking enhances the juiciness of the texture. The dish is perfect as a hot appetizer or light dinner, accompanied by fresh herbs and a glass of white wine. In Greece, stuffed vegetables are part of culinary traditions, symbolizing warmth and hospitality. These eggplants are not just food but a small journey to sunny Hellas.
1
Wash large eggplants, cut them in half lengthwise, and salt them. Then bake in the oven until partially cooked and scoop out the insides.
- Eggplant: 3 pieces
- Salt: to taste
2
Mash the cottage cheese, mix it with grated feta, and fill the halves of the eggplants with the filling.
- Curd cheese (tvorog): 300 g
- Brynza cheese: 300 g
3
Place the prepared eggplants in a buttered pan and bake in the oven.
- Butter: 150 g
