Eggplant with nutmeg cottage cheese and oregano
Composition / ingredients
8
Servings:
Cooking method
Divide the eggplant lengthwise into two parts. On all sides of each part of the eggplant, make incisions half a mm deep. Lubricate the eggplants with olive oil, salt, and sprinkle with spices. Let it brew, marinate a little.
Prepare the sauce - chop tomatoes, mix with grated cottage cheese. Add salt to taste.
Light the grill, cook the coals. Grease the grill with oil on all sides, put eggplants on it.
Bake eggplants until cooked on coals on each side for 10-15 minutes. And the eggplant will be ready when it becomes soft.
Season the finished eggplants with tomato-curd sauce, serve to the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Olive oil - 913 kcal/100g
- Nutmeg - 556 kcal/100g
