Summer and light: cutlets of eggplant + salad of purslane Bashny.Net

Cutlets of eggplant — recipe Turkish cuisine, and I'm sure will satisfy many. Hearty and yet light, cutlets of eggplant are equally nice and there is hot and cold.





The products that we need to cook the patties

eggplant 5 PCs

2 eggs

100 gr cheese (at your discretion)

1 bunch parsley

5 tbsp flour

vegetable oil (for frying cutlets)

For the sauce :

3 large tomatoes

5 cloves of garlic

1\2 tbsp sugar

the juice of half a lemon

salt and black pepper

Eggplant peel "strips", cut into cubes the size of sugar cubes and boil with 1 tbsp of water. The eggplant drain in a colander, squeeze. Finely chop the parsley.

Eggplant, parsley, black pepper, salt, cheese and eggs and stir everything well, add flour

In a deep frying pan heat the oil. Tablespoon to take an weight and put in oil.

When cutlets are browned, lay them on a paper towel.

Simultaneously prepare the sauce:

Garlic finely chop and lightly fry in a small amount of vegetable oil.Add on top grated tomatoes and cook them until lightly thickened. Add salt, sugar, lemon juice and a couple of minutes remove from heat.

The resulting sauce pour the prepared meatballs.





Salad of purslane with yogurt

In the summer heat constant dish in Turkey — salad of purslane (semizotu) with yogurt. And a godsend for those who are forced to control their weight or just wants to clean the body of toxins.

• 1 bunch of purslane (preferably younger)
• 0.5 kg of yogurt
• salt, garlic, and mint — to taste
• 1 tbsp olive oil

Purslane to sort, soak and rinse. Dry in a centrifuge for vegetables

Yogurt mixed with crushed garlic, add salt and mint. Cut back the leaves of purslane, and then finely chop the stems, Mix and drizzle top with olive oil. published

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: www.samobrankamadeinturkey.com/kotlety-iz-baklazhan-recepty-tureckoj-kuxn/