Delicious cutlets of eggplant

Delicious cutlets of eggplant

Ingredients:

• – 5 the centerpiece of an eggplant
• – 1 large red bell pepper (you can use frozen sliced)
• – 70 grams of flour (approximately)
• – 4-5 tablespoons breadcrumbs
• – 40 gr of grated cheese (you can use paneer or tofu)
• if you do the vegan version, don't use cheese, but it gives a little more flour
• – 1 tsp asafetida (or 1 clove garlic)
• – half hot chili pepper or pinch dried (to your taste)
• – salt (to taste)
• – pinch of oregano
• – flour for boning
• – oil for frying

 

Preparation:

1. Eggplant and pepper bake whole in the oven 25-30 min at 220°. Then put the vegetables in a container and cover with film and allow to cool (about 10 minutes). Then the eggplant and peppers are cleaned from the skin from the pepper, remove the seeds and planoko

2. Eggplant puree them in a blender until smooth, pastopodobny mass. Put them in a bowl and add: flour, cheese, breadcrumbs and salt

3. Pepper finely chop, and add to it: asafoetida, chilli, oregano, a little oil and mix well

4. Take a spoon of eggplant mass, the size of the patties will depend on Your desire:), form a ball and dip them in flour, to not stuck to the hands, then make a well in the centre and put the stuffing in there, zasiyaet edges and well again dip them in flour. Formed round/oval cutlet

5. Fry in well heated oil until Golden brown on each side

Notes:
– the filling can be ANY:) you can also use roasted, chopped tomatoes (deseeded) finely chopped herbs and grated cheese/paneer/tofu
— that the flesh of the eggplant is not darkened, and maintained their whiteness, they need to bake at a HIGH temperature and before baking eggplant grease with vegetable oil.

 

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Source: recept.vegamag.com.ua/%D0%BA%D0%BE%D1%82%D0%BB%D0%B5%D1%82%D0%BA%D0%B8-%D0%B8%D0%B7-%D0%B1%D0%B0%D0%BA%D0%BB%D0%B0%D0%B6%D0%B0%D0%BD/