Tasty and juicy cutlets from eggplant: a recipe for step by step cooking

Cutlets from eggplant, the recipe of which we will consider, are very delicious and tender, if you add to them zucchini, as well as the flesh of wheat bread and chicken eggs. It is worth mentioning that such a dinner can be cooked in vegetable oil, using a frying pan in a frying pan, and with a steamer. The second option is more suitable for those people who adhere to dietary nutrition.

Delicious eggplant cutlets : recipe for cooking a roast dish

Necessary ingredients:

• Young zucchini with soft skin - 2 pcs .;
• Salt iodized - ½ spoon (add to taste);
• Sunflower oil, odorless - 80 ml (for frying the dish);
• Eggplant fresh young - 2 pcs .;
• Chicken egg of medium size - 2 pcs .;
• The pulp of wheat bread - 100-150 g;
• Bulbs on the bulb - a pair of small heads;
• Black pepper fragrant - a couple of pinch;
• Sifted wheat flour - 1/3 cup.

The processing of the main ingredients

Cutlets from eggplants, the recipe of which is surprisingly simple, should be formed only after the vegetable mass has been completely cooked. For its preparation, it is required to wash all the vegetables, remove the skin, navels and stems from them, and then lower them into boiling water and boil for 10 minutes. During this time zucchini and eggplants will become soft, and they can be boldly mashed into gruel, completely pouring out the water. This should be done with a crush or blender.

Also cutlets from courgettes and aubergines provide for the use of several heads of onions. It must be cleaned of husk, and then finely crushed with a knife and poured over previously crushed vegetables. After that, to the main cooled mass is required to lay out the flesh of wheat bread, 2 eggs, as well as scented black pepper and iodized salt. As a result of these actions, you should get a thick gruel from which you can form cutlets. If the mixture is too liquid, then it is desirable to add a little wheat flour or grated raw zucchini.

Forming a vegetable dish

Before you prepare eggplants from the eggplant and fry them in a frying pan, take the resulting mass in the hands (in the number of 2 large spoons), and then form a flattened circle 2 centimeters thick from it. Then all semifinished products must be rolled in wheat flour (from 2 sides).

Heat treatment of the dish

Such vegetable cutlets are best fried in a saucepan with a small amount of sunflower oil (odorless). It should be warmed up as much as possible, and then lay out the formed semi-finished products. Fry them on each side is recommended from 5 to 10 minutes (until they are covered with a golden crust).

How to serve to the table correctly

Cutlets from eggplant, the recipe of which we reviewed above, should be presented to guests in a hot state. Also it is recommended to boil pasta or spaghetti, serve fresh wheat bread, thick 30% sour cream, spicy ketchup or mayonnaise. If such a dish is prepared in a steamer and is intended for dietary nutrition, then it is better to boil buckwheat.