Juicy Cutlets with Eggplant
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Juicy cutlets with eggplant
Ingredients
- Ground meat - 17.6 oz
- Eggplants - 7.1 oz
- Onion - 2 pieces
- Paprika - 1 teaspoon
- Khmeli-suneli - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Semolina - 1 tablespoon
- Vegetable Oil - 0 fl oz
Step by Step guide
Step 1
Prepare all ingredients — ground meat (here pork and beef), vegetables, and spices. Rinse the eggplants and peel the onions.
Step 10
Add a tablespoon of semolina and mix the ground meat thoroughly.
Step 11
Form the cutlets.
Step 12
Fry first on high heat for 1–2 minutes on each side to form a crust, then on low heat until cooked through.
Step 13
Serve the cutlets with any side dish (ideally mashed potatoes) or salad.
Step 2
Finely chop the onion. If the onions are medium-sized, you can use 2 pieces, or 3 pieces if they are smaller than medium.
Step 3
Sauté the onion until golden. This will give the cutlets a more delicate flavor and juiciness.
Step 4
Boil the eggplants in salted boiling water until soft (5–7 minutes).
Step 5
Cool the eggplants, peel them, and chop finely.
Step 6
Add the sautéed onion and chopped eggplants to the ground meat.
Step 7
Add paprika.
Step 8
Add khmeli-suneli or any other favorite spices.
Step 9
Salt and pepper to taste.
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