Aubergines with cheese
Aubergines with cheese make a wonderful snack, delicious both hot and cold. For this dish, use a medium-hard cheese that melts into a pleasantly stretchy topping, such as Preiļi Cheddar, Rehtšprehera Gouda, Taleggio, Soira fresh pressed cheese, two-year-matured Birznieku, Līlavu or Ādažu Tornis, Smiltene Classic, Tilzītes cheese, or Nīca semi-hard cheese. The mayonnaise in the cheese mixture keeps the topping soft even when cooled, while garlic and oregano add a subtle kick.
Ingredients
- 1–2 aubergines, depending on size
- 100–200g good melting cheese (Classic, Holandes, Tilzītes, or Cheddar)
- 1 garlic clove, or a pinch of dried garlic powder
- a few tablespoons of mayonnaise
- dried oregano, optional
- salt
Method
- Slice the aubergines into roughly 1–2 cm thick rounds, sprinkle with salt, and leave for 10 minutes to draw out excess moisture.
- Grate the cheese into a bowl, add the crushed garlic (or dried garlic powder), and stir in enough mayonnaise to bind the mixture so it will spread easily over the aubergine slices.
- Pat the aubergine slices dry with kitchen paper to remove the released liquid.
- Line a baking tray with baking paper and arrange the aubergine slices in a single layer. Spread the cheese mixture evenly over the top.
- If you like, sprinkle with dried oregano. Bake in a preheated oven at 180 °C until the cheese has melted and the aubergines are tender.
- Serve hot or cold. To store for several days, keep in a sealed container in the fridge.
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
