Eggplant Cutlets with Sauce
1 hour Recipe Yield:
6 servings Difficulty:
Medium recipe
Eggplant cutlets with sauce - a Turkish recipe, eggplant can be very finely chopped or mashed with a fork.
Recipe Ingredients
Cooking Recipe
For the eggplant cutlets with sauce recipe, bake the eggplant in a preheated 180°C (355°F) oven for 30-40 minutes. Remove the peel from the baked eggplant and pour lemon juice diluted with 4 cups of water.
Separately, melt the butter, add flour and fry, stirring, for 2 minutes. Without ceasing to stir, it is better with a whisk, pour in the milk and cook for another 1-2 minutes, until the sauce thickens. Remove the thickened sauce from heat and mix with grated cheese, finely chopped parsley, salt and pepper.
Remove the eggplant from the lemon liquid, chop very finely or mash with a fork and mix with the sauce. Cover the eggplant mass and refrigerate for 2 hours.
After that, form small and long cutlets from the mass, roll in flour, then in an egg and fry on a vegetable oil.