Hot eggplant sandwiches
In the season of eggplant I suggest you try another variation of hot sandwiches. The sandwiches are light because of the tender cottage cheese, the eggplants make them spicy, and the garlic adds flavor.
Ingredients for hot eggplant sandwiches:
Cottage cheese
- Milk - 1 l
- Sourdough starter (Bacterial starter "Natural cottage cheese" from OURSSON) - 1 unit
Sandwiches
- Bread - 10 slices.
- Hollandaise cheese - 200 g
- Eggplant - 1 pc
- Cheese cheese - 150 g
- Garlic - 2 clove
- vegetable oil (for frying)
- Salt (to taste)
- Black pepper (to taste)
How to cook hot eggplant sandwiches step by step with photos
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I used a thermos yogurt maker from OURSSON to make the cottage cheese. Pour 1 cup of natural sourdough into room temperature milk (22-24 degrees) "Natural Cheese" from OURSSON. Stir thoroughly. Put in yogurt maker-thermos and let it stay in a warm place for 6-10 hours. At the end of time we pour the formed clot into a saucepan and put it on a small fire. Heat until whey begins to separate. Toss the curd on a colander lined with gauze. Tie up the ends, hang it up and let the whey drain off. Let the curd cool. This is how tender the curd is. |
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Then we add the garlic, pounded through the press. Salt and pepper to taste. |
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Cut eggplant into circles and fry in a small amount of vegetable oil on both sides. I salted eggplants during frying. |
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Grate cheese on a fine grater. We spread a slice of bread with cottage cheese mixture, put eggplant slices on it and sprinkle with grated cheese. If you like crispy sandwiches, you can prebake the bread in a pan or in a toaster. You can bake the sandwiches in the oven for a crunchy cheese crust. |
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I microwave them for 2 minutes until the cheese is melted. |
Salt, Black Pepper, Garlic, Vegetable Oil, Hot, Eggplant, Creamy, Sourdough, Cheese, Bread, Salted, Hollandaise Cheese, Snack, Sandwiches, Open Sandwich
