Eggplant Bags

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the eggplant lengthways into 1 cm thick slices, sprinkle with plenty of salt and leave to stand for 20 minutes. Then rinse and pat dry.
Filling:
Crumble the feta cheese, add 1 egg, mix and season with pepper. Finely chop the parsley and integrate it into the filling.
Put about 2 teaspoons of cheese filling on each aubergine slice, fold over the slice and press firmly.
Whisk 5 eggs, add the flour, salt and pepper and mix into a smooth dough. Pull the eggplant pockets through the dough, then roll them in breadcrumbs.
Fry until golden brown on both sides in hot oil.

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