Eggplant cutlets are an original and tasty dish that can be a great alternative to meat cutlets. They turn out tender, juicy and flavorful, and also contain fewer calories and more useful substances.
Eggplants are rich in fiber, vitamins and minerals, which are necessary to maintain health.
Cooked cutlets retain many of the useful properties of the vegetable and can be included in the diet of people watching their diet.
Eggplant cutlets can be served as an independent dish or combined with various side dishes.
Ingredients:
- Eggplants – 3 pcs;
- Stuffing – 400 g;
- Onion – 1 pc;
- Cilantro – a bundle;
- Dill – a bunch;
- Flour – 2 tbsp;
- Salt – ½ tsp.
Ingredients for the batter:
- Eggs – 3 pcs;
- Cold water – 2 tbsp;
- Cheese – 70 g;
- Paprika – 1 tsp;
- Dried garlic – ½ tsp;
- Flour – 2 tbsp;
- Salt – a pinch.
Preparation of eggplant cutlets:
Grate onion on a fine grater, chop cilantro and parsley, put in the mince, mix. Do not forget to salt and pepper the minced meat, leave to marinate for 30 minutes.
Peel eggplants from the skin, cut into plates or circles 2-3 cm thick. Salt the eggplants on each side and leave for 10 minutes.
For the batter, beat eggs with cold water with a fork
.
Grate cheese finely, add to the eggs along with paprika, dry garlic and salt, mix.
Pour flour into the batter, mix the components. Eggplants get rid of excess moisture with paper towels.
Put the minced meat on the eggplant plates.
Roll eggplant and minced eggplant cutlets in flour on all sides. Coat
each cutlet in batter and place in a frying pan with vegetable oil.
It is important to place with the minced meat side down.
Fry the cutlets on each side for a couple of minutes. Fry until golden and then place on a plate with a paper towel and let the excess oil drip off.
After cooking, you can sprinkle the cutlets with chopped herbs. The cutlets can be served with any garnish: from cereals to pasta.
