Eggplant, Tomato and Cottage Cheese Pate
by Editorial Staff
An excellent spread for sandwiches – a spicy, delicate, aromatic pate made from eggplant, tomatoes and cottage cheese. Such a curd and vegetable spread – juicy, with a rich taste – will add a pleasant variety to the usual menu. And if you fill tartlets with this pate, you get an original appetizer worthy of a festive table!
Cook: 1 hour 30 mins
Servings: 10
Ingredients
- Eggplant – 250 g (1 pcs.)
- Tomatoes – 150 g (3 pcs.)
- Cottage cheese – 120 g
- Red onion – 80 g
- Garlic – 1-2 cloves
- Fresh parsley – 20 g
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 3 tbsp
Directions
- Prepare the required foods. If desired, white onions can be used instead of red onions.
Wash and dry the eggplant, tomatoes and parsley. Peel the onion and garlic.
- Cut the tomatoes into medium cubes.
- Cut off the edges of the eggplant. Cut the eggplants into medium cubes (you don’t need to peel them off).
- Cut the onion into small cubes.
- Heat vegetable oil in a frying pan and put onion. Stirring occasionally, fry the onions over medium heat for about 3 minutes.
- Add chopped eggplants to the onion. Stir occasionally, fry for about 8-10 minutes, until the eggplants are soft.
- Then add chopped tomatoes, salt and pepper. While stirring, cook for about 2-3 minutes, until vegetables are tender.
- Transfer vegetables to a bowl.
- Finely chop the parsley with a knife and send to a bowl with vegetables.
- Add cottage cheese. Pass the garlic through a press and also send it to a bowl.
- Grind all ingredients with an immersion blender until smooth.
Then remove the resulting pate in the refrigerator for about 1 hour, until it is completely cooled and solidified. - A juicy spread of vegetables and cottage cheese is ready. It can be served on toast or just slices of bread, garnished with herbs, sesame seeds or nuts if desired.
Bon Appetit!
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