Tasty lunch from vegetable and cheese.
recipe,photo-recipe,eggplant,cream curd,processed cheese,Camembert cheese,Vegetarian dishes,Seasonal recipes
No. of servings
eggplant 2 pcs
Wash eggplants, remove green parts and cut into slices.
Season the slices of eggplant with salt from both sides and let them rest for 15-20 minutes.
Prepare filling from cream cheese, cheese, chopped fresh chive, crushed cumin and salt.
Beat flour, milk, egg and a pinch of salt and prepare smooth batter. If the batter is runny, add one more spoon of flour.
Wash the rested eggplants under running water to remove the excess salt and dry them with paper kitchen towel. Place them on the kitchen board and spread each piece with prepared filling.
Camembert cheese 4.5 oz (125 g)
Cut cheese into slices and place one slice on half of the eggplant. Then fold the slice of eggplant and fix it with the wooden skewer.
Sprinkle the stuffed eggplants on both sides with flour.
Heat oil in a pan, dip eggplants into the batter and fry them in oil for 5 minutes, on medium heat, fry them on one side.
Turn the eggplants and fry them for 5 minutes on the other side.
Take them out of the oil and place them on the paper kitchen towel to absorb the excess oil.
Serve stuffed eggplants with potato side dish (French fries, boiled potatoes) and tartar sauce.
|all-purpose flour / plain flour||-|
|all-purpose flour / plain flour||7||oz||200||grams|
|semi skimmed milk 1,5%||1.1||cup||250||milliliters|