Eggplant stuffed with cheese

You can already tell in the first 2 recipes of this blog that eggplant is an important part of the Turkish diet. It is not for less, it is a cheap, delicious vegetable, and if you have a little imagination you can take your dishes to another level. I still remember my mother’s eggplant pizzas and my mouth wanes.

Ingredients (this time for 8 people)

  • 2 large aubergines
  • salt to taste
  • 3-4 tablespoons of olive oil to season and a little more to fry.
  • 225 g of cream cheese or shredded provolone
  • 3 eggs
  • 3 tablespoons chopped parsley
  • 120 g of fine bread crumbs
  • 1 sprig of parsley to decorate

Preparation in 5 steps

  1. Split the aubergine along and then split each half into 3 rectangles. Put them in a colander, salt them and let them drain for 30 minutes. Rinse them with cold water and dry them with absorbent paper.
  2. Heat the olive oil in a pan and fry the pieces of aubergines in batches, until they are lightly browned, adding a little oil if necessary. Remove them from the heat and let them drain on absorbent paper.
  3. Beat the cream cheese with a fork. Beat 2 eggs aside and add them to the cheese, along with the parsley. Mix everything well and then spread half the slices with this mixture. cover with the other half (as if it were a sandwich) and press lightly.
  4. Beat the remaining egg on a plate, on the other hand put the bread crumbs on a plate. Sprinkle the eggplant in the egg and then in the bread.
  5. Heat the oil in a pan and fry the aubergines in batches until they are golden brown. Remove them, let them drain and serve them decorated with a sprig of parsley.
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