Eggplant with feta

Eggplant with feta

Peynİrlİ patlıcan

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

This dish is eaten for both lunch and dinner. It is delicious served hot, straight out of the pan, but is also good cold.

Ingredients

Quantity Ingredient
3 eggplants
1 free-range egg
300g bulgarian feta
30g finely chopped flat-leaf parsley
plain flour, for dusting
sunflower oil, for shallow-frying

Method

  1. Peel strips of purple skin from the eggplants, so they look like striped pyjamas.
  2. Crack the egg into a bowl and lightly beat. Crumble the feta over, add the parsley and mash together.
  3. Slice the eggplants into thin rounds, a bit less than 5 mm thick.
  4. Spread the feta mixture over half the eggplant rounds, then sandwich the remaining eggplant rounds on top. Dust all over with flour.
  5. Heat about 2.5 cm of sunflower oil in a heavy-based frying pan, over a medium–high heat. Working in batches, fry the eggplant parcels for 3–4 minutes on each side, until golden brown. Drain on paper towel to absorb the excess oil. Serve hot or cold.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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