Eggplant Cutlets: Prepared and Eaten in an Instant 0 7

You actually won’t need to beat anything: the main thing is to cut the eggplants correctly.

1. Take 2 large eggplants and peel them.

2. Slice them lengthwise into even thin slices — no thicker than 5 mm, otherwise the cutlets simply won’t cook through, and the texture will be coarser than necessary.

3. Salt the slices and let them sit for 10-15 minutes.

4. Whisk 2 raw chicken eggs in a shallow wide bowl or a deep plate.

5. In another deep plate, pour wheat flour for breading the cutlets.

6. Gently pat each eggplant slice with a paper towel to remove excess moisture.

7. Heat vegetable oil in a frying pan.

8. Dip the eggplant slices one by one first in the flour, then in the beaten eggs, and place them in the frying pan.

9. Fry over medium heat on both sides until a golden brown crust forms.

10. Place on a paper towel to absorb excess oil, transfer to a dish, and serve.

11. You can serve sour cream or garlic-yogurt sauce with the eggplant cutlets, or you can make adjika with apples specifically for them.

Here’s how to prepare it.

Ingredients

• tomatoes — 2.5 kg

• bell pepper — 1 kg

• firm sour or sweet-sour apples — 1 kg

• carrots — 1 kg

• chili pepper — 2-3 pods

• garlic — 200 g

• vinegar — 1 cup

• vegetable oil — 1 cup

• sugar — 1 cup

• salt — 1/4 cup

How to prepare

1. Peel and pass the vegetables and apples through a meat grinder.

2. Simmer over low heat for 1 hour.

3. Add finely chopped chili, seeded, and garlic passed through a press.

4. Add vinegar, oil, sugar, and salt.

5. Cook for about 10 minutes, stirring, after which jar in sterilized jars.