Tender eggplant stew with cream cheese
3 servings
20 minutes
Tender eggplant stew with cottage cheese is a harmony of textures and flavors. Eggplant, with its natural softness, becomes a silky base in this dish, while the cottage cheese adds creamy tenderness and a slight tanginess. The author's interpretation of the classic stew reveals the richness of Eastern spices: sumac provides a subtle lemon note, while the pepper mix and ground chili add a barely noticeable spiciness. This dish is perfect for cozy home evenings, either as a light snack or as a side to meat and fish dishes. It delights with its simplicity of preparation and refined taste, making it an excellent choice for those who appreciate gastronomic discoveries.
1
Wash the eggplants, cut off the base, peel the skin of one eggplant.
- Eggplant: 3 pieces
2
Cut the eggplant into large cubes with the skin.
- Eggplant: 3 pieces
3
Send to a hot pan with oil.
- Olive oil: 5 tablespoon
4
Cut the eggplant without skin into slightly smaller cubes.
- Eggplant: 3 pieces
5
After 4-5 minutes, add the remaining cubes and stir.
- Eggplant: 3 pieces
6
Add salt. If necessary, add a little oil. Reduce the heat and fry for another 5 minutes, stirring occasionally.
- Salt: to taste
- Olive oil: 5 tablespoon
7
Add cream cheese.
- Cream cheese (curd cheese spread): 3 tablespoons
8
Add the pepper mix and stir.
- Mixed peppercorns (four peppers): to taste
9
Then season with chili pepper and sumac.
- Chili powder: to taste
- Sumac: to taste
10
After 3-5 minutes, transfer to a plate and serve.
