Efrat's Notebook

Fried Eggplant with Herb Filling Draft

Eggplant sliced into fans and stuffed with herbs, Parmesan and pine nuts, which I coat in breadcrumbs and fry until golden.

  • Prep20 min
  • Cook15 min
  • Total35 min
  • KashrutDairy

What you need

Amount:×1

How I make it

  1. Trim the stem end off the eggplants.

  2. Halve each eggplant lengthwise, then cut each half lengthwise in two, leaving the top end attached.

  3. Make the filling: in a bowl, mix the herbs, scallion, Parmesan, pine nuts, olive oil, salt and pepper.

  4. Press the filling between the attached eggplant slices.

  5. Pour oil for shallow frying into a skillet. Put the egg in one bowl and the breadcrumbs in another.

  6. Dip each eggplant in the egg, then in the breadcrumbs.

  7. Fry the eggplants for a few minutes per side, until golden.

Source: ChefEf (chefef.com)