Gentle inside and crispy outside: recipe eggplant cutlets with ruddy crust

The culinary blogger shared a recipe for appetizing vegetable patties, which will be a great alternative to meat. Eggplants, tomatoes, cheese and fragrant spices make the dish rich and very tasty, writes sb.by.

The ingredients

♦ 500g eggplant.

1 tomato.

1 bulb.

♦ 90g cornflakes or breadcrumbs.

1 egg.

♦ 50g hard cheese.

♦ 3 tbsp semolina cereal.

3 cloves of garlic.

the greens are to taste.

♦ 1 tsp dried garlic.

♦ salt is to taste.

♦ black pepper - to taste.

1 tsp. coriander.

♦ vegetable oil for frying.

Preparation

• Eggplant cut and roast in vegetable oil until soft and ready.

♦ While the eggplant is fried, grind the onions in a blender. Corn flakes are also crushed separately - they will be needed for breading.

♦ Remove the core with seeds from the tomato, and cut the solid flesh into small cubes.

♦ Tear the finished eggplant with a fork. Add semolina, grated cheese and crushed onions.

♦ Then put the grated garlic, tomato, greens, salt, black pepper, coriander, dried garlic and egg. Stir the mince thoroughly.

♦ Form small cutlets and collapse them in crushed cornflakes or crackers.

♦ Roast the patties in vegetable oil from both sides to a golden ruddy crust.

Serve the patties hot with sour cream, yogurt sauce or fresh vegetables.