Breaded Eggplant
Ingredients: eggplant, cheese (preferably from sheep's milk) or whichever you prefer, dill, parsley, egg, breadcrumbs, oil
Stuffed eggplants are a delicious and easy-to-prepare delicacy, perfect for being served as both an appetizer and a main course. Before you start, make sure you have all the ingredients on hand to better organize your time in the kitchen.
We begin by peeling the eggplants, choosing to cut them into long strips about one centimeter wide. This will allow the eggplants to soften evenly and absorb the flavors of the filling. In a deep pan, we heat a generous amount of sunflower or olive oil. Once the oil is well heated, we add the eggplant strips and let them cook over medium heat, turning them occasionally until they become soft and easy to handle. It is important not to fry them too much, as we want them to remain flexible for filling.
Meanwhile, we can prepare the filling. In a bowl, we mix fresh cheese, preferably cottage cheese or feta, with finely chopped dill and parsley. These herbs will add a fresh and vibrant taste to the dish. If the cheese is salty, we taste the mixture and add salt only if necessary. We mix the ingredients well until we obtain a homogeneous composition.
Once the eggplants have softened, we remove them from the pan and let them cool slightly before filling them. On each strip of eggplant, we place a spoonful of the cheese and herb mixture, then carefully roll them up, making sure not to let the filling spill out. After all the eggplants are filled, we prepare a bowl with breadcrumbs and another with beaten eggs.
We take each eggplant roll, first dipping it in breadcrumbs, ensuring it is evenly coated, then passing it through the beaten egg. This will help the breadcrumbs adhere better to the eggplants and create a crispy crust during frying. In the same pan where we cooked the eggplants, we heat the oil again, and when it is well heated, we add the stuffed rolls. We fry them on each side until they become golden and crispy.
Once they are ready, we remove the eggplants onto an absorbent napkin to eliminate excess oil. These stuffed eggplants can be served warm, alongside a fresh salad or a garlic yogurt sauce. The dish is not only tasty but also colorful, making it an excellent choice for festive meals or a dinner with friends. Enjoy every bite!
