Eggplant Cutlets with Cheese and Mint
by Editorial Staff
Eggplant cutlets with mint and cheese – the original version of the vegetable. Melted smoked cheese inside a vegetable cutlet will be a pleasant surprise for everyone who is lucky enough to appreciate the taste of this unusual dish.
Ingredients
- Eggplant – 2-3 pcs.
- Stale bread (or ciabatta without crusts) – 2-3 pieces
- Egg – 1 pc.
- Milk – 150 ml
- Hard cheese – 50 g
- Smoked cheese – 50 g
- Fresh mint – 1-2 sprigs
- Vegetable oil – 50 ml
- Salt – 0.5 teaspoon
- Ground black pepper – to taste
Directions
- Prepare your ingredients. The filling can be not only smoked cheese but also an olive or a piece of boiled meat, for example.
- Peel and stalk the eggplants and cut them into small 1×1 cm cubes.
- Boil the eggplants until tender, 7-8 minutes in boiling water.
- Discard the finished eggplant in a colander and let the water drain completely. Cool the eggplant.
- In a deep bowl, pour the slices of bread with milk and leave for 10-15 minutes. The bread should be completely saturated with liquid.
- Squeeze out the bread, drain the excess milk.
- Finely chop the mint and finely grate the hard cheese.
Add the egg, mint, cheese, salt and black pepper to the bread bowl. - Send the cooled boiled eggplants there. Stir. If the eggplants do not completely give up water and the dough turns out to be liquid, add 2-3 tablespoon. Breadcrumbs Cut the smoked cheese into 8 cubes.
- Shape the eggplant into a cake in the palm of your hand and place a cube of smoked cheese in the center.
- Shape the patty so that the cheese cube is covered with eggplant on all sides.
- Preheat a skillet with vegetable oil. Fry the eggplant cutlets with mint and cheese until golden brown on both sides.
- Remove excess oil by placing ready-made eggplant cutlets after frying on a paper napkin.
- Vegetable cutlets with mint and lingering aromatic cheese are ready. Serve patties as a starter or main course. You can also serve these eggplant cutlets as a side dish with meat or fish.
Enjoy your meal!
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