Cutlets with cheese stuffing "Mmmm ... what tasty cutlets, and what a fragrant meat," - I once said to my mother-in-law, having tasted the first cutlets from eggplant! And she did not guess ... There was no question of any meat! Well, I decided to cook it myself and make sure! And really! The taste of eggplant in these cutlets can not be distinguished from meat cutlets, and they turn out juicy, soft and roasted! This version of the loaves will go well during Lent, if you cook it without cheese filling! We will give a zest to cutlets, placing inside them a small piece of cheese, which when fried will melt, adding extra flavor and taste! You can use any soft cheese. I chose smoked cheese Skamorets, but the Caucasian cheese "Spit" or Adyghe excellent fit!
Ingredients:- Eggplant 2 pcs.
- Eggs chicken 2 pcs.
- Cheese Adyghe 30 g
- Breadcrumbs 100 g
- Cheese Parmesan 60 g
- Olives without seeds 40 g
- Salt 1 pinch
- Pepper black ground 1 pinch
- Peanut Butter 30 ml
- Step 1 To prepare the loaves you need eggplant, eggs, cheese, olives, breadcrumbs, grated Parmesan cheese, salt, pepper and oil for frying.
- Step 2 Peel the eggplant skins and cut them into slices. Boil in plenty of salt water for a few minutes. Then put the soft eggplants in a strainer and put some weight on top (a pot of water). Allow excess fluid to drain off.
- Step 3 Cut the cheese into small cubes.
- Step 4 Grind the eggplant in the processor and add chopped olives. Stir.
- Step 5 Add the eggs, breadcrumbs and grated Parmesan.
- Step 6 Knead the soft dough. The consistency of the dough should be such that it is easy to blind the cutlet (but not too hard).
- Step 7 Make cutlet cutlets, put a cube of cheese in the center. And then wrap it up the nail, forming a cutlet.
- Step 8 Roll the cutlets in breadcrumbs from all sides.
- Step 9 Fry in a small amount of peanut or vegetable oil (to taste) until fried.
- Step 10 Put the cutlets on paper to get rid of excess oil. Serve hot with vegetables or other garnish!