Eggplant Cutlets Recipe
Juicy vegetable cutlets from eggplant are a great alternative to meat. They taste as good as traditional ones. Cook and try these delicious vegetable cutlets.
Lunch Second Breakfast
Special Food Dishes
Peel the eggplants and cut into medium cubes.
Eggplants should be put out for about 15 minutes in a frying pan until soft, adding a little water.
Put the finished eggplants on a sieve and let the excess liquid drain.
Cut tomatoes and remove the watery part, cut very finely.
Chop the onion, grate the cheese.
Mix eggplants, tomatoes, onions, cheese in a bowl, add garlic, coriander, any greens, semolina, egg, salt and pepper to taste, mix everything. Pre-knead the eggplants a little with a fork.
Form cutlets, pan them in breadcrumbs or flour.
Fry the cutlets in vegetable oil on both sides.
Put it on a paper towel to remove excess fat.
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