Eggplant cutlets
4 servings
60 minutes
Eggplant cutlets are a simple yet surprisingly delicious dish of Russian cuisine that captivates with its tenderness and aroma. Eggplants, the base of the recipe, have a rich flavor and velvety texture that transform into appetizing golden cutlets with a light crispy crust when combined with egg and flour. They are served with a fragrant vegetable sauce made from onions, peppers, carrots, and tomatoes that complements the delicate taste of eggplants and adds juiciness to the dish. This recipe is perfect for vegetable dish lovers, those seeking healthy eating options or simply wanting to try something new. Eggplant cutlets can be served as a standalone dish or as a side to meat and also as an appetizer on festive tables. It’s a true find for vegetarians and all fans of Russian cuisine.
1
Grind the eggplants through a meat grinder, add salt. After 30 minutes, drain the resulting juice. Add pepper, an egg, and flour. Mix well. Fry in vegetable oil. If the filling is too runny, use a spoon to scoop it.
- Eggplant: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Vegetable oil: 1 glass
2
For the sauce, slice the onion and pepper into half rings, grate the carrot and tomatoes. Fry in vegetable oil.
- Onion: 1 piece
- Bell pepper: 1 piece
- Carrot: 1 piece
- Tomatoes: 2 pieces
- Vegetable oil: 1 glass
3
Place the cutlets in a wide deep plate and pour the sauce on top.
