Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large eggplant (s)
- 6 egg (s)
- 250 g feta cheese (sheep)
- 1 bunch parsley, chopped until smooth
- 4 tablespoon flour
- salt and pepper
- 5 tablespoon breadcrumbs
- 4 tablespoon oil
Print Recipe
Pin Recipe 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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