Ingredients
For the muffins:
- 2 eggplants, diced
- Salt to taste
- 2 tbsp (30 ml) Olive oil
- 1 bell pepper, diced
- 2 tomatoes, diced
- 3.5 oz (100 g) cheese, grated (a mix of mozzarella and Parmesan works well)
- 7 oz (200 g) cottage cheese
- 2 eggs
- Salt and pepper to taste
- 2 tbsp fresh basil, chopped
- 1 tbsp (15 ml) olive oil
- 1/4 cup (30 g) breadcrumbs
For the sauce:
- 1 cucumber, grated
- 7 oz (200 g) yogurt (Greek yogurt preferred for thickness)
- 1 tbsp (15 ml) lemon juice
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped
Detailed Instructions
- Begin by preheating your oven to 400°F (200°C). This high temperature will ensure that your muffins develop a nice golden crust while staying moist inside
- Dice the eggplants into small, uniform cubes (about 1/2 inch). Place them in a colander and sprinkle generously with salt. Let them sit for about 15 minutes. This process, known as “sweating,” helps remove excess moisture and any bitterness from the eggplant. After 15 minutes, rinse the eggplant cubes and pat them dry with paper towels.
- Heat the Olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté until they’re soft and lightly browned, about 10-15 minutes. Stir occasionally to ensure even cooking. Once done, remove from heat and let cool slightly.
- In a large mixing bowl, combine the sautéed eggplant, diced bell pepper, diced tomatoes, grated cheese, and cottage cheese. Mix well to distribute all ingredients evenly.
- Add the eggs, salt, pepper, and chopped fresh basil to the vegetable and cheese mixture. Stir until all ingredients are well combined. The eggs will act as a binder, helping the muffins hold their shape.
- Prepare your muffin tin by brushing each cup with olive oil. Then, sprinkle breadcrumbs into each cup, tilting the tin to ensure the crumbs coat the sides as well. This will create a crispy exterior for your muffins and prevent sticking.
- Spoon the eggplant mixture into the prepared muffin cups, filling each one almost to the top. Use the back of the spoon to gently press the mixture down and ensure there are no air pockets.
- Place the muffin tin in the preheated oven and bake for about 30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, prepare the yogurt sauce. Start by grating the cucumber. If the cucumber is very watery, you may want to squeeze out some of the excess moisture using a clean kitchen towel or paper towels.
- In a medium bowl, combine the grated cucumber, yogurt, lemon juice, salt, pepper, and chopped fresh basil. Mix well and refrigerate until ready to serve.
- Once the muffins are done, remove them from the oven and let them cool in the tin for about 5 minutes. This will help them set and make them easier to remove.
Carefully remove the muffins from the tin. They can be served warm or at room temperature, accompanied by the chilled yogurt sauce.