Cottage cheese casserole with eggplants and cherry tomatoes
4 servings
60 minutes
Cottage cheese casserole with eggplants and cherry tomatoes is an exquisite dish of European cuisine, combining the tenderness of cottage cheese with the spiciness of vegetables. This recipe was born as a healthy eating experiment, merging the protein richness of cottage cheese with the fiber of eggplants and the freshness of tomatoes. The dish turns out airy and aromatic, thanks to the addition of whipped egg whites and Provencal herbs. The creamy texture contrasts with the slight acidity of cherry tomatoes and a subtle garlic hint, creating a harmony of flavors. The casserole is suitable for a light dinner or hearty breakfast and can also serve as an excellent appetizer for a festive table. It pairs best with fresh herbs and a light yogurt-based sauce. Enjoy its refined taste!
1
First, take an eggplant and cherry tomatoes, slice them into thin rounds, sprinkle lightly with salt and herbs, and put them in the microwave for about 7 minutes (or in the oven). Once the vegetables are cooked, take them out of the microwave, drizzle with a little soy sauce, mix, and let cool.
- Eggplant: 1 piece
- Cherry tomatoes: 5 piece
- Salt: to taste
- Herbes de Provence: to taste
- Soy sauce: 1 tablespoon
2
Preheat the oven to 180 degrees. Pass the cottage cheese through a sieve (you can vary the overall fat content of the casserole by choosing more or less fatty cottage cheese), grind oat bran and fiber into flour in a coffee grinder and add to the cottage cheese. If you don't want to use bran, you can simply add 50 g of flour; I would recommend whole grain.
- Low-fat curd cheese (1.8%): 200 g
- Low-fat curd cheese (5%): 200 g
- Bran: 40 g
- Dietary fibre (bran/psyllium): 1 tablespoon
3
Separate the whites from the yolks. Whip the whites with a pinch of salt until stiff peaks form. If fat content is not a concern for you, you can add the yolks to the cottage cheese and mix.
- Egg white: 2 pieces
- Salt: to taste
4
Finely chop the cilantro, eggplants, and tomatoes, then add them to the cottage cheese. Squeeze in the garlic, add the baking powder, and mix thoroughly.
- Fresh cilantro (coriander): 1 bunch
- Eggplant: 1 piece
- Cherry tomatoes: 5 piece
- Garlic: 3 cloves
- Baking powder (raising agent): 1 teaspoon
5
Gently fold the whipped egg whites into the cottage cheese mixture until homogeneous. Taste and add salt, pepper, and Provençal herbs if needed.
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: to taste
6
Place our mixture in a baking dish (you can grease it with oil) and put it in the preheated oven for 45 minutes.
7
We take the ready casserole out of the oven, let it sit and cool for a bit. The main thing here is to control yourself and not to pounce on it immediately, because the smell will be amazing!