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PATLIJAN BOEREG (An Egyptian Eggplant Specialty)

Make PATLIJAN BOEREG (An Egyptian Eggplant Specialty) at home with Flour, Oil, Dry Pot Cheese, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 3/4 cup
• 1/2 lb
• 1 tbsp

Method (preview)

1. 1

   Cut unpared eggplant into 1/4-inch thick slices or rounds.

2. 2

   Pat each slice dry, dust lightly with flou r and fry in hot oil till nicely browned on both sides.

3. 3

   Pour off surplus oil, leaving the fried eggplant slices in bottom of frying pan.

4. 4

   Remove half the fri ed eggplant to a plate.

5. 5

   Beat 2 eggs, add dry cheese and 1 teaspoon minced pars lley and spread over the eggplant slices in the pan.

6. 6

   Cover with remaining frie d eggplant, and cook over low heat for 3 to 5 minutes.

7. 7

   Beat remaining egg unti l light and frothy.

8. 8

   Lift cover and pour beaten egg over top of eggplant.

9. 9

   Let cook uncovered till set.

10. 10

    Garnish with parsley or a sprinkling of lemon juice.

11. 11

    Serve hot.