Eggplant Casserole with Sour Cream Sauce
Eggplant and tomatoes provide fiber and juiciness, while suluguni adds protein and a browned cheese crust. The sour cream sauce with herbs and pickled cucumber makes the casserole tender, aromatic, and tangy.
Add table salt (2 g) to the water, boil the eggplant (500 g) for about 5 minutes, then cool it and let excess water drain.
Slice the tomato (150 g), and crumble or grate the suluguni cheese (100 g). Grease a baking dish with olive oil (15 g), add the eggplant and tomato, add the mayonnaise (120 g), spread half of it over the vegetables, and sprinkle with suluguni cheese.
Bake the casserole at 200°C for about 20 minutes, until the cheese melts and browns.
Chop the cilantro (10 g), dill (10 g), and garlic (10 g), mix them with sour cream 30% (240 g), and add the sliced pickled cucumbers (sugar-free) (80 g) and the remaining mayonnaise. Serve the casserole with the sour cream sauce.
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