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Main dishes
Eggplant Cutlets
Tender vegetable cutlets made from roasted eggplants with cheese and fresh herbs, coated in crispy breadcrumbs. Perfect for a hearty lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the eggplants, prick them with a fork in several places, and roast in a preheated 350°F oven for 30–40 minutes until tender.
2
Let cool, peel off the skin, and finely chop the flesh with a knife.
3
In a bowl, combine the eggplant flesh, egg, grated cheese, flour, finely chopped cilantro, salt, and pepper.
4
Mix thoroughly and refrigerate for 1–2 hours.
5
Form the chilled mixture into small cutlets and coat with breadcrumbs.
6
Heat oil in a skillet and fry the cutlets on both sides until golden brown.
7
Serve hot with sour cream or sauce.
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