Juicy cutlets with eggplants
4 servings
40 minutes
Juicy cutlets with eggplants are a true find for lovers of tender and aromatic meat dishes. Their history traces back to European cuisine, where chefs seek ways to incorporate vegetables into traditional meat recipes for added juiciness and flavor richness. Eggplants, with their velvety texture and slight nutty note, give the cutlets a special softness, while sautéed onions enhance the sweet undertones. Semolina makes the filling lighter, and spices like paprika and khmeli-suneli add depth to the aroma. Fried to a golden crust, these cutlets pair perfectly with mashed potatoes or a fresh salad, creating a balanced and delicious dish. They can be served both on weekdays and at festive tables – the simplicity of preparation and rich flavor will make them a favorite for any dinner.
1
Prepare all ingredients — minced meat (here pork-beef), vegetables, spices. Wash the eggplants, peel the onion.
- Mince: 500 g
- Eggplant: 200 g
- Onion: 2 pieces
2
Chop the onion finely. If the onions are medium-sized, you can take 2, or 3 if they are smaller.
- Onion: 2 pieces
3
Fry the onion until golden brown. It will give the patties a more delicate flavor and juiciness.
- Onion: 2 pieces
4
Boil the eggplants in salted boiling water until soft (5–7 minutes).
- Eggplant: 200 g
5
Cool the eggplants, peel them, and chop finely.
6
Add fried onions and chopped eggplants to the minced meat.
- Onion: 2 pieces
- Eggplant: 200 g
7
Add paprika.
- Paprika: 1 teaspoon
8
Add khmeli-suneli or any other favorite spices.
- Khmeli-suneli: 1 teaspoon
9
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Add a tablespoon of semolina and mix the minced meat thoroughly.
- Semolina: 1 tablespoon
11
Form the cutlets.
12
First, fry on high heat for 1-2 minutes on each side to form a crust, then cook on low heat until done.
- Vegetable oil: 10 ml
13
Serve the cutlets with any side dish (ideally mashed potatoes) or salad.
14
