Recipe for: Eggplant pastries with cottage cheese and chives - photo 1
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Recipe for: Eggplant pastries with cottage cheese and chives

Spicy I'm not hungry Snacks 45 min Easy 0 views ~25.71 PLN - (0)
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Description

Light, summery, and herbaceous slices of eggplant served with creamy cheese and fresh chives. The dish combines the smoky aroma of grilled eggplant with the freshness of lemon and the delicacy of cheese; perfect as an appetizer, light snack, or addition to a summer barbecue spread. The distinct chives and garlic enhance the flavor, while optional walnuts add crunch. Suggested serving: on a large board with sourdough bread or as part of a buffet with grilled vegetables. It looks aesthetically pleasing arranged in rows or slightly overlapping slices, decorated with fresh herbs and a slice of lemon.

Ingredients Used

Ingredients (10)

Servings:
4
  • Eggplant 1.7 pcs (~600 g)
  • Cottage cheese 400 g
  • Garlic 2 clove (~10 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Chives 0.3 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 50 g
  • Tomato 1.3 pcs (~150 g)
💰 Estimated dish cost: ~25.71 PLN (6.43 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the eggplant

1

Wash the eggplant under running water and dry it with a paper towel. On a cutting board, trim the ends, then slice the eggplant into pieces about 1 cm thick. Try to cut evenly so that the slices have a similar cooking time.

Ingredients: Eggplant
Use a sharp chef's knife and a stable cutting board. Cutting uneven slices will result in some being soft while others remain hard.
2

Arrange the slices on a large plate or sieve and generously sprinkle salt on both sides (use 1–2 pinches of salt per side depending on the size of the slice). Set aside for 20–30 minutes: the salt will help draw out excess water and any bitterness. After this time, you will see droplets of moisture on the surface.

Ingredients: Eggplant, Salt
To drain, use a wide sieve or a plate and paper towels to absorb the excess water. This is an important step — it ensures that the eggplant won't soak up oil while grilling.
3

After 20–30 minutes, pat the slices dry with a paper towel: gently press the towel on each side to remove moisture and excess salt. If the slices have released a lot of water, change the towel and repeat until the surface is dry.

Ingredients: Eggplant, Salt
Use several layers of paper towels and do not rub hard to avoid damaging the flesh. The slices should be matte, not wet.
4

Brush both sides of the slices with rapeseed oil (about 1 tablespoon for 4 slices, a total of 30 g). If grilling outside, preheat the grill to medium-high; if using a grill pan, heat it over medium-high heat until hot.

Ingredients: Rapeseed oil, Eggplant
Use a silicone brush or paper to grease. The grill pan or rack should be well heated — a cold surface will cause the eggplant to soak up the oil.
5

Grill the slices for 3–4 minutes on each side on the grill or for 4–5 minutes on a grill pan, until clear grill marks appear and the flesh feels soft to the touch. Do not flip too often — one flip after 3–4 minutes is enough. Once cooked, transfer to a plate and let rest for a few minutes.

Ingredients: Eggplant, Rapeseed oil
Use tongs or a spatula to flip. Check softness with a fork: a soft slice can be easily pierced but does not fall apart.

Filling

6

In a medium bowl, place the cottage cheese (400 g). Grate the zest from half a lemon (only the yellow part), squeeze the juice from the whole lemon, and add it to the cottage cheese. Finely chop the chives (the whole bunch) and add them to the cottage cheese. Press the garlic cloves through a press or chop them very finely and add 10 g (2 cloves). Season with freshly ground pepper and add 1 pinch of salt, if needed.

Ingredients: Cottage cheese, Lemon, Chives, Garlic, Black pepper, Salt
Use a microplane grater for the lemon zest and a garlic press or a very sharp knife. Mix with a fork or spoon to achieve a creamy but not completely smooth texture — slightly chunky cottage cheese is pleasant in texture.
7

Taste the filling and adjust the seasoning: if you want more acidity, add a bit of lemon juice; if it's too sour, add a tablespoon of cottage cheese. If the mixture is too thick, pour in 1–2 teaspoons of rapeseed oil and mix until creamy.

Ingredients: Cottage cheese, Lemon, Rapeseed oil
Taste a small amount of the filling with a teaspoon. The cottage cheese should be flavorful but not too salty — remember that the eggplant was salted earlier.

Assembly and serving

8

On a plate, arrange the grilled slices of eggplant. On each slice, spoon 1-2 tablespoons (about 25-30 g) of the prepared cottage cheese and gently spread it, leaving the edges visible. If using, place a slice of tomato or half a cherry tomato on top, along with chopped walnuts for crunch.

Ingredients: Eggplant, Cottage cheese, Tomato
Use a small spoon to portion the filling and a flat spatula to place it on the slices to avoid breaking the eggplant. Additionally, you can add fresh basil or arugula leaves for decoration.
9

Sprinkle a little freshly chopped chives on top of each piece. Drizzle with a few drops of rapeseed oil and optionally add extra lemon juice for freshness. Serve immediately after preparation.

Ingredients: Chives, Rapeseed oil, Lemon
Use herb scissors or a sharp knife to finely chop the chives — this way, the leaves will be of equal length and look nicer on the plate.

Fun Fact

💡

In Polish cuisine, eggplant is not a traditional vegetable, but in the summer, it often appears in dishes inspired by Mediterranean cuisine and barbecues. Salting eggplant before cooking is an old technique that helps remove bitterness and allows the vegetable to absorb spices better.

Best for

letni grill przyjęcie w ogrodzie lekka kolacja

Tips

🍽️ Serving

Serve on a long board or platter; add slices of whole grain bread or crispy croutons. For a heartier version, serve with a salad of pearl barley with herbs or as a side dish to grilled meat.

🥡 Storage

Store the grilled slices and cottage cheese separately in an airtight container in the fridge for up to 24 hours. Assemble just before serving, as the cottage cheese may release water. Reheating is not recommended — the dish tastes best chilled or at room temperature.

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