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Deep-fried Cheese-stuffed Eggplant
Slice eggplants lengthwise. Scoop out pulp. Mix together Anthotiro cheese, tomatoes, breadcrumbs, thyme, parsley, salt and pepper. Stuff eggplants with the mixture and wrap in phyllo pastry. Make a batter with flour, wine, salt, pepper, sugar and a little water. Dip eggplants in batter and deep fry for 4-5 minutes in hot oil. Sweat shallots in olive oil, add tomato and zucchini. Stir fry for a few minutes, season and serve with eggplant.
Ingrediants:
Baby Eggplants, Tomatoes, diced, Bread crumbs (fresh, for toast), Anthotiro cheese, diced, Sprig thyme, chopped, Sprig parsley, chopped, Extra virgin olive oil, Phyllo pastry (sheets), White wine, Flour, Sugar, Shallots (chopped), Tomatoes, peeled and diced, Zucchini, diced, Extra virgin olive oil, Oil for frying, Salt, Pepper&&4, 2, 1, 40, 1, 1, 1, 4, 3, 2, 1/2, 1, 2, 1, 1, , , &&, , 5, 1, , , 5, , 5, 5, 4, 4, , , 5, , ,
Category: Appetizers
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