Eggplant chops in the Moldovan manner, they are tastier than meat and do not bitter at all.

I recently tried a fire. eggplant In a very unusual way. A friend suggested how to change the usual summer vegetable beyond recognition. And this applies to both the appearance and the taste of the dish. Today I propose to make blue original vegetable chops!



Eggplants in a pan litter For a recipe you will need several eggplants of the same size. Choose not very large fruits. Ideally, each of the pieces in the cut should be no bigger than your palm. These chops and fry more convenient, and then eat more pleasant. Checked!

The ingredients

• 2 medium eggplant
• 50g flour
• 100g breadcrumbs
• 2 eggs
• 50ml vegetable oil
• 1 liter of water
• 200g sour cream
• 1 tbsp salt
• 2 teeth. Garlic
• dill

Preparation

1. First of all, prepare the eggplant. If you want to clean them, then cut them along into several parts. The main thing is that all the pieces have the same thickness at least 1 cm. Then dip the eggplant in salted water for 30 minutes. This is a preventive measure, thanks to which you will avoid bitterness in the finished dish.
   
   
   
   
2. Next, pull the vegetable out of the water and wet each piece with a cotton or paper towel. This is necessary to remove all excess moisture.
3. Eggplants have an unpleasant feature: they absorb oil very strongly during frying. Therefore, the chop bar is extremely necessary. To do this, put flour in one bowl, and breadcrumbs in the second. And in the third slightly beat the eggs, first salting them to taste.
4. Beat each piece of eggplant with a special hammer for chops. If you do not have one, use a roller or glass bottle. Work fast as the blue ones get darker quickly. At this time, you can start heating the pan.
   
   
   
   
5. Throw down every piece of flour. Shake it off. Then dip the future chops in egg mixture, and then in breadcrumbs.
6. After immediately place the workpiece on the heated pan, previously adding vegetable oil to it. Heat eggplant in the beam on the pan to the ruddy crust from 2 sides.
   
   
   
   
7. While the eggplant is roasting, I suggest making the sauce. To do this, mix sour cream, crushed garlic, dill and salt. You can use other spices to your taste. Like smoked paprika. Serve ready eggplant chops with the heat with the cool sauce. Fingers are good!

Editorial advice: eggplant in a litter on a pan The beauty of this dish is that it can be eaten both hot and chilled. Such chops are perfect for meat or fish as a side dish. Or you can serve them as a savory snack.



If you don't like fried eggplant, try baking these chops in the oven. I think 15-20 minutes at 180 degrees will be enough. But I will not vouch for the result, since I myself tried to fry chops according to this recipe. If you bake them, be sure to share the result in the comments!

And if you do not like fried eggplant, I suggest you make an original stew from a vegetable. My colleague Ekaterina Voronina recently told me how to make spicy blue ones. You'll love the recipe!



For housewives who love cooking experiments, I have an interesting recipe for eggplant in French. It was politely shared by my colleague Anastasia Chubar. You'll find him on the link.

And finally catch an unusual recipe for canned eggplant with a secret ingredient. I didn’t think I could add it to winter. It's definitely worth your attention!

Tell me, do you like making eggplant? It will be great if you share your recipe in the comments!