An original and appetizing eggplant dish with stuffed cutlets can become a regular tasty snack in the summer season.
It is necessary
- For cutlets:
- - 2 eggs;
- - 1 onion;
- - 75 g feta cheese;
- - 2 cloves of garlic;
- - 1 bunch of greens;
- - 60 g of toast bread;
- - salt
- - ground black pepper;
- - 600 g minced meat (pork and beef);
- - 4 tablespoons of vegetable oil;
- - 10 olives and pitted olives each;
- For garnish:
- - 6 slices of cheese;
- - 2 large eggplants;
- - 2 large tomatoes;
- - salt;
- - ground black pepper;
Instructions
Step 1
To prepare minced meat, soak porous white bread (for toast), after cutting off the crust from it. Peel the onion and chop it on a coarse grater.
Step 2
Then mix the onion with the squeezed bread, add the eggs one at a time, stir in the finely chopped greens and minced pork and beef. Stir the resulting mass thoroughly, pepper and salt. Beat the minced meat well into a bowl.
Step 3
Peel the garlic and chop it along with the olives and olives. Cut the feta cheese into 8 equal slices.
Form 8 tortillas out of minced meat, having previously moistened your hands.
Step 4
Fold the meat cakes in pairs, placing between them first the prepared mixture of olives and garlic, then the slices of cheese. Brush the patties with vegetable oil and grill them for four minutes on each side.
Step 5
Wash two large eggplants, cut them lengthwise into slices, but not completely, while maintaining an oblong shape. Salt and set them aside for 20-30 minutes to release the bitterness, then rinse in running water and dry.
Step 6
Wash two large tomatoes and cut them into circles. Season the eggplant pulp with salt and pepper. Place cheese and tomato slices between the slices. Grill eggplants on foil until tender.
