Recipe for: Grilled eggplant with cottage cheese paste and fresh tomatoes - photo 1
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Recipe for: Grilled eggplant with cottage cheese paste and fresh tomatoes

Spicy Main dishes Grilling 50 min Medium 0 views ~27.78 PLN - (0)
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Description

A summer, grilled dish with a distinct smoky aroma: slices of eggplant grilled to strong, slightly charred stripes served with a creamy cottage cheese spread, fresh tomatoes, and herbs. Inspired by grilling cuisine and seasonal vegetables — a light option as a standalone main dish or as an accompaniment to bread and salads. Contrast of textures: soft eggplant, smooth cottage cheese, and juicy tomato; contrast of flavors: salty cottage cheese, sour lemon, and smoky notes from the grill. Great for summer gatherings, garden parties, and as a cold buffet.

Ingredients Used

Ingredients (11)

Servings:
4
  • Eggplant 1.7 pcs (~600 g)
  • Cottage cheese 400 g
  • Tomato 3.8 pcs (~450 g)
  • Garlic 3 clove (~15 g)
  • Lemon 0.6 pcs (~50 g)
  • Olive oil 30 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Basil 30 g
  • Sweet paprika 2 g
  • ✨ Optional
  • Walnuts 40 g
💰 Estimated dish cost: ~27.78 PLN (6.95 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the eggplant

1

Wash the eggplants under running water and dry them with a paper towel. Cut off the ends. Slice each eggplant lengthwise into pieces about 1 cm thick. Try to ensure the slices are of even thickness so they bake evenly.

Ingredients: Eggplant
Use a large sharp knife and a cutting board. Even slices (about 1 cm) grill evenly. If you don't have a board, ask someone for help when cutting longer vegetables.
2

Arrange the eggplant slices on a large plate or countertop, evenly sprinkle 2 g of salt (two pinches) on each side (a total of about 4 g). Set aside for 15-20 minutes — the salt will draw out excess water and bitterness. After 15 minutes, collect the released juice with your finger and pat the slices dry with a paper towel.

Ingredients: Eggplant, Salt
Use a plate with a rim to avoid spilling juice. If the slices release a lot of juice, press gently with a towel, without shaking the vegetable.
3

Preheat the grill (or grill pan) to medium-high heat — it should be hot but not smoking. If you are using a charcoal grill, wait until the coals have an even, bright glow. Brush the eggplant slices on both sides with olive oil using a brush or drizzle with a spoon and spread with your hand.

Ingredients: Olive oil, Eggplant
The best is a grill pan measuring about 26-28 cm or a gas grill. Use a silicone brush or a spoon. Do not drizzle too much oil to avoid dripping into the fire.
4

Grill the slices of eggplant for 4-6 minutes on one side, until dark stripes appear and the skin starts to wrinkle. Flip each slice with tongs and grill for another 3-5 minutes. The flesh should be soft to the touch (a knife should easily go in).

Ingredients: Eggplant
Use tongs to flip, do not pierce with a fork (it will lose juice). The time depends on the grill temperature and the thickness of the slices — if the slices are thicker, extend grilling by 1-2 minutes.

Cottage Cheese Pasta

5

In a large bowl, place the cottage cheese. Grate the zest of the lemon on a fine grater (1/2 teaspoon of zest) and squeeze the juice from half a lemon (about 25 g). Add the juice and grated zest to the cottage cheese.

Ingredients: Cottage cheese, Lemon
Use a zester to grate the lemon so that the white parts of the peel do not get in (they are bitter). If you don't have a citrus zester, peel the skin very thinly with a knife and chop it.
6

Chop or press 15 g of garlic (3 cloves) and add it to the cottage cheese. Add 2 g of sweet paprika (1 teaspoon), 2 g of black pepper (2 pinches), and 2 g of salt (two pinches). Pour in 15 g of olive oil (1 tablespoon) and mix with a fork or spatula until the mixture is smooth but still textured.

Ingredients: Cottage cheese, Garlic, sweet paprika, Black pepper, Olive oil, Salt
Use a wet fork or silicone spatula. If you want a smoother paste, use an immersion blender with short pulses, making sure not to overpower the texture of the cottage cheese.
7

Add half of the chopped fresh basil (about 15 g) to the paste and gently mix. Taste and if necessary, season with an extra pinch of salt or 5 g of lemon juice.

Ingredients: Basil, Cottage cheese, Lemon
Chop the basil leaves just before adding to preserve the aroma. Taste the paste after each seasoning.

Preparation of tomatoes

8

Dice the tomatoes: first cut them in half, remove the seed cores if they are watery, and then chop the flesh into cubes about 1 cm. Lightly salt (1 g) and drizzle with 10 g of olive oil (2/3 tablespoon). Let sit for 5 minutes to release their juice.

Ingredients: Tomato, Salt, Olive oil
Use a sharp knife; if the tomatoes are very watery, gently drain the excess juice with a spoon before serving.

Assembly and serving

9

On a flat platter, arrange the slices of grilled eggplant in a single layer or slightly overlapping. Spread 1-1.5 tablespoons of cottage cheese paste on each slice (using a knife or spoon), and top with 1 tablespoon of chopped tomatoes.

Ingredients: Eggplant, Cottage cheese, Tomato
Use a wide knife to spread the paste or a small spoon. Try to maintain aesthetics: red tomatoes on the white paste create an appetizing contrast.
10

Sprinkle the top with the remaining chopped basil. If you are using walnuts, sprinkle them over the dish for crunch. Drizzle the whole thing with the remaining olive oil (about 5-10 g) and add freshly ground pepper to taste.

Ingredients: Basil, Olive oil, Black pepper
If you are adding nuts, you can lightly toast them in a dry pan for 1-2 minutes before chopping — this will enhance their flavor. Use a manual pepper grinder for the best freshness.
11

Serve immediately while the eggplant is still slightly warm, with slices of rustic bread, grilled baguette, or as a side to a salad. The dish also tastes good after cooling, when the flavors have melded.

Ingredients: Eggplant, Cottage cheese, Tomato
Serve on a large platter or on separate plates. If preparing in advance, store the pasta and eggplant separately (see storage tips).

Fun Fact

💡

Eggplant has been known in Europe since the Middle Ages, but it was only through grilling and pairing with cheeses and herbs that it gained a modern, Mediterranean character. In Poland, it is often combined with cottage cheese in the summer, creating a contrast of creaminess and smokiness.

Best for

letnie spotkania przy grillu piknik lekka kolacja

Tips

🍽️ Serving

Serve slightly warm or at room temperature. Fresh, crusty bread or grilled baguette pairs well with the dish. You can add a few drops of balsamic vinegar for a sweet and sour note. For a heartier version, serve with roasted potatoes.

🥡 Storage

Store the paste and grilled eggplant slices separately in airtight containers in the refrigerator for up to 48 hours. The cottage cheese may curdle — before serving, mix the paste and season again to taste. Heat the eggplant in a pan for 1-2 minutes on each side or under the grill, avoiding overheating the paste.

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