- Eggplant - 3 pieces
- Pepper Bulgarian red - 1 Piece
- Garlic - 2 Teeth
- Breadcrumbs - 5 st. spoons
- Eggs - 1 piece
- Cheese - 50 Grams
- Chile - 1 To taste
- Flour - 50 Grams
- Sunflower oil - 40 Milliliters
1. Rinse peppers and eggplants, put them on a baking tray and sprinkle with oil. About thirty minutes we bake in a preheated oven to 180 degrees. When peppers and eggplants are ready, put them in a bowl. Close the film and let it cool down. 2. From the seeds and peel, we will clean the pepper. Cut it into small pieces. Add finely chopped garlic, hot pepper, salt and a spoonful of sunflower oil. The filling is ready. 3. Peel the aubergines from the peel. In the blender we grind them. To mashed potatoes we add breadcrumbs, egg, finely chopped cheese (or grated). All mixed. 4. We moisten our hands with water, make a cake on the palm of your hand. Filling we put in the center. We make a cure. We crumble in flour. On both sides with hot oil in a frying pan fry. 5. The dish is ready, you can serve to the table.
Servings: 6