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Turkish Feta Cheese Stuffed Eggplants (Patlican Boregi) - Veg

Make Turkish Feta Cheese Stuffed Eggplants (Patlican Boregi) - Veg at home with Feta Cheese, Stems Flat Parsley Leaves, Black Pepper, Egg, and Eggplant For Coating. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 lb
• 5
• 1/2 tsp
• 1
• 1 1/2 lb
• 4
• 5 tbsp
• 1 cup

Method (preview)

1. 1

   Mix feta cheese, parsley leaves, black pepper and one egg to make the stuffing.

2. 2

   Beat eggs and flour lightly to make the coating batter.

3. 3

   Cut eggplant in circles or diagonals to 1/5-inch-thick (1/2 cm.) slices with every two slices joined at one side.

4. 4

   Stuff eggplants with cheese mixture and press two slices with your palms to make the cheese stick to the eggplant.

5. 5

   When all the eggplant slices are stuffed, heat one cup oil in a frying pan.

6. 6

   Dip eggplants in the batter; coat well.

7. 7

   Fry 3-4 at a time until both sides are golden brown.

8. 8

   Take to a plate lined with couple of layers of paper towel to drain excess oil.

9. 9

   Serve warm or at room temperature.

10. 10

    Contributed to the FareShare Gazette by ChupaBabi; 15 February 2004. www.fareshare.net