Eggplant Cutlets

To be honest, I didn't expect eggplant cutlets to be this delicious! If I were a vegetarian, this would probably be my favorite dish. Even my friends were shocked by the taste. Everyone should definitely try it.

Ingredients

• Eggplants 5-6 pcs
• Onion 1 pc
• Garlic 2 cloves
• Tomato 1 pc
• Cheese 100 g (hard white cheese)
• Egg 1 pc
• Cilantro 1 bunch
• Dill 1 bunch
• Semolina 3 tbsp
• Flour 2 cups
• Salt (keeping in mind the saltiness of the cheese) and pepper

Method

1. 1.Pierce the eggplants and bake them in a preheated oven at 180°C (350°F) for 20 minutes. Then let them cool, peel off the skin, and chop finely.
2. 2.Peel the tomato, squeeze out the juice, and chop finely.
3. 3.Dry the herbs with a paper towel and chop finely. Finely chop the onion and garlic, and grate the cheese.
4. 4.Combine all the chopped ingredients in a bowl. Add the egg, salt, pepper, and semolina, then mix well.
5. 5.Form cutlets, coat them in flour, and fry in hot oil over medium heat on all sides. Then cover with a lid and cook for another 5-6 minutes.
6. 6.Once ready, place the cutlets on paper towels to absorb the excess oil so they don't taste like burnt flour.

Notes

• If the eggplants are watery, make sure to squeeze out the excess liquid before chopping.
• Squeeze out as much juice from the tomato as possible.
• The raw cutlet mixture will be a bit watery, don't worry about this. As soon as they start frying, the egg and semolina will bind and firm up the cutlets.