Summary

Ingredients

• 3 eggplant (s)
• 125 g mozzarella, (buffalo), well drained and finely chopped
• 100 g parmesan, rated
• 3 clove (s) garlic, pressed
• 10 sprigs mint, leaves only, roughly chopped
• 2 egg (s)
• 1 teaspoon turmeric, dissolved in very little water
• 3 tablespoon flour
• 5 tablespoon breadcrumbs
• salt
• Pepper, black, freshly ground
• Oil, neutral for frying

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Instructions

1. Preheat the oven to 200 ° C hot air.
2. Pierce the aubergines several times with a fork and remove the stalks.
3. Place the aubergines on a baking sheet lined with baking paper and cook in the oven for about 30 minutes until soft. Then set aside and let cool.
4. Put the mozzarella, parmesan, garlic and mint in a bowl.
5. Beat the eggs with the flour and the * turmeric and mix with the cheese, garlic and mint mixture. Work the breadcrumbs into the mass.
6. Halve the cooled aubergines, scrape out the pulp with a spoon, cut into small pieces and stir into the above mixture.
7. Season to taste with salt and pepper.
8. Heat enough oil in a pan.
9. Put small heaps in the pan with a tablespoon and bake until golden brown. Drain on paper towels.
10. Serve warm or cold.
11. Makes about 20 pieces.
12. * Turmeric is used for a more appealing color of the dough mass or the finished cakes. It has only a minimal impact on taste, if at all.