Eggplant quiche
6 servings
60 minutes
Eggplant quiche is an exquisite French pie combining tender eggplants, spicy tomato sauce, and aromatic spices. The dish's origins trace back to French cuisine, where the traditional quiche is valued for its versatility. In this version, eggplants serve as the base, creating an unusual texture, while the combination of suluguni cheese, chicken mince, and vegetables fills it with rich flavor. Baked to a golden crust, the eggplant quiche surprises with a balance of sweet pepperiness, creamy cheese softness, and a hint of spice. It can be served as a standalone dish or as a festive appetizer complemented by fresh herbs and a glass of white wine.
1
Place tomatoes in their own juice in a pan with olive oil, add salt, ginger, chili, or other spices, and let it cook. Stir occasionally until the sauce thickens.
- Plum tomatoes in their own juice: 1 jar
- Ginger: to taste
- Spices: to taste
2
Cut off the tips of the eggplants by slicing circles down to the widest part of the eggplant's body, then make shallow cuts in the remaining part without cutting all the way through and boil them in this form. After that, place the eggplants on a slanted surface, press them with another baking tray and put a weight on it. This is necessary not to 'squeeze' out bitterness but to compact and compress the rather loose eggplants so that they become both pliable and thinner in a way that they do not absorb everything like a sponge.
- Eggplant: 3 pieces
3
Meanwhile, chop the vegetables and grate the suluguni with butter. Slice the onion into half rings.
- Suluguni cheese: 200 g
- Butter: 100 g
- Red onion: 1 piece
4
Layer the bottom of a buttered dish with eggplants tightly together, extending to the edges. Top with tomato sauce, squeeze garlic, and sprinkle with dill. Then layer - suluguni cheese, pepper, minced meat, onion. Repeat several times. Finally, sprinkle with grated hard cheese.
- Eggplant: 3 pieces
- Plum tomatoes in their own juice: 1 jar
- Garlic: to taste
- Dill: 1 bunch
- Suluguni cheese: 200 g
- Bell pepper: 3 pieces
- Ground chicken: 250 g
- Red onion: 1 piece
- Grated hard cheese: 100 g
5
Cook for 40 minutes at 160 degrees until a crust forms.
