Eggplant Stew with Cottage Cheese
Main Dishes • European
Description
This dish can be served as a standalone meal, a side dish, or a sauce for pasta. It pairs well with beef and Parmesan. Fresh herbs can also be used. Chop the rosemary needles (about a quarter to half from the stem) finely and sauté them with the onion and garlic, as described here, but add the basil only at the end or as a garnish for the finished dish.
Ingredients
- Eggplants 1 piece
- Tomatoes 2 pieces
- Cottage cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Fresh basil leaves a pinch
- Dried Rosemary a pinch
- Garlic 2 cloves
- Olive Oil 2 tablespoons
- Water 1 cup
- Onion 1 head
Step-by-Step Guide
Step 1
Cut the peeled eggplant and tomatoes into cubes about 1 cm on each side. Finely chop the onion, and crush or chop the garlic with a knife. In a separate bowl, generously sprinkle the eggplants with salt and let them sit for 15–20 minutes to draw out the bitterness. After this time, drain the liquid that has formed and rinse the eggplants well with water.
Step 2
Heat a deep skillet over medium heat, pour in the olive oil, and add the garlic, onion, and dried herbs (basil, rosemary). Sauté for about 5 minutes, then add the tomatoes and eggplants, and pour in water (about half a cup). Season with salt (remember that the eggplants have already been salted a bit), add pepper, and let it cook covered. As it cooks, add more water as needed (you will use about 1 cup, but it may be more).
Step 3
When you see that the vegetables are almost ready (about 15–20 minutes later), add the cottage cheese and leave it on the heat for a couple more minutes. Then remove from heat.
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