Eggplant fritters with mozzarella and tomatoes
4 servings
30 minutes
Eggplant pancakes with mozzarella and tomatoes are an exquisite combination of Mediterranean flavors in an unusual format. This recipe embodies the elegance of Italian cuisine, blending the softness of eggplants, the tenderness of melted mozzarella, and the freshness of roasted aromatic tomatoes. Thin eggplant pancakes fried to a golden crust serve as a base for a rich bouquet of flavors. Baked with arugula and spices on the grill, they acquire a rich aroma. This dish is perfect as an original appetizer, a complement to the main course, or a light dinner. It harmoniously pairs with dry white wines and fresh herbs, filling the meal with an atmosphere of Italian coziness.
1
Grate the eggplants on a coarse grater, add eggs, flour, and salt, and mix with a fork. Fry in olive oil, placing small portions and flattening them.
- Eggplant: 500 g
- Chicken egg: 2 pieces
- Wheat flour: 3 tablespoons
- Sea salt: to taste
- Olive oil: 100 ml
2
Cut the tomatoes into several pieces, drizzle with olive oil, sprinkle with Italian herbs, and place on a preheated grill for 10-12 minutes.
- Tomatoes: 2 pieces
- Olive oil: 100 ml
3
Place arugula in a shallow heatproof dish, layer with cooked pancakes, sliced mozzarella, add spices, and put in the air grill (oven with grill) for a few minutes to melt the cheese.
- Rocket (arugula): 1 bunch
- Mozzarella cheese: 100 g
- Spices: to taste
