Feta Cheese Stuffed Eggplants (Patlican Boregi)
Feta Cheese Stuffed Eggplants (Patlican Boregi)
3-4 Servings
For Stuffing
- 3/4 lb. Feta Cheese crumbled with a fork
- 5 stems Flat Parsley leaves chopped
- 1/2 tea spoon Black Pepper
- 1 Egg, large
- 1 1/2 lb. Eggplant, one large
For coating
- 4 Eggs, large
- 5 table spoon Flour
- 1 Cup Oil (Sunflower or Canola) for frying
- Mix feta cheese, parsley leaves, black pepper and one egg to make the
stuffing. - Beat eggs and flour lightly to make the coating batter.
- Cut eggplant in circles or diagonals to 1/5" (1/2 cm.) thick slices with
every two slice joined at one side. Stuff eggplants with cheese mixture and
press two slices with your palms to make the cheese stick to the eggplant. - When all the eggplant slices are stuffed, heat one cup oil in a frying
pan. Dip eggplants in the batter, coat well. Fry 3-4 at a time until both
sides are golden brown. Take to a plate lined with couple of layers of paper
towel to drain excess oil.
Serve warm or at room temperature.
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