FRIED EGGPLANT FINGERS

SERVING : 6INGREDIENTS
1 kg large size eggplants
50 gr cheese, grated
3 eggs
1 and 1/2 tablespoons flour
1 bunch parsley
1 glass oil

SAUCE
3 tablespoons margarine
2 tablespoons flour
1 and 1/2 glasses milk
2 teaspoons salt
1 lemon juice

PROCESSING METHOD
– Grill whole eggplants on gas flame until burnt outside and very soft inside.
– Holding from the stem, peel each one lengthwise with a knife. Put them in 4 glasses of water with lemon juice.
– Melt the margarine in a saucepan. Add the flour and brown for 2 minutes.
– Slowly add warm milk, stirring constantly. Cook for 1-2 minutes and turn the heat off.
– Add grated cheese, salt, chopped parsley and squeezed eggplants. Mix well, mashing with a fork.
– Let stand in the refrigerator for 2 hours.
– Beat the eggs in a bowl. Heat the oil.
– Take big walnut size pieces of the eggplants paste and roll each one in the palms of your hands to shape them like fingers.
– Dip them first into some flour, then in beaten eggs.
– Fry them until golden brown. Drain well.
– Serve at once.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: