The base of the meal is a slice of thick, crusty bread—think sourdough, rye, or multigrain—toasted until golden and crispy on the outside while remaining soft inside. The toast provides a hearty, crunchy foundation that supports the creamy and juicy toppings while adding a subtle nuttiness, depending on the bread used. Generously spread across the warm toast is a layer of creamy cottage cheese. It brings a mild tanginess and a rich, creamy texture that contrasts beautifully with the crisp bread and the bold flavours of the vegetables. The true heart of the dish comes from the oven-roasted vegetables—a medley of juicy tomatoes and tender aubergines (eggplants) baked until caramelized and slightly crispy at the edges.
Preheat the oven to 180 C.
In the bowl add tomatoes, aubergine, oil, salt, pepper and chilli pepper. Gently mix until covered evenly.
Spread the vegetables on the bakung tray. Bake for 30 minutes.
Meanwhile mix cottage cheese, sour cream, salt and pepper until well combined.
Then on the toasted slice of bread spread the cottage cheese mix, on top add baked aubergines and tomatoes and top with fresh dill.
Serve with scrumble and handful of salad leaves for complete meal and Enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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