Eggplants with meat in batter
Description
A delicious appetizer for any gathering. It’s best to make this tasty dish during vegetable season, when eggplants are inexpensive and easy to find. You can use any ground meat for the filling; today I’m using ground chicken breast. From the specified amount of ingredients, you get quite a large portion, which is fairly economical if you’re expecting a big group of eaters. The recipe is suitable both for weekdays and for a festive table. Take note. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list.
- 2
Step 2
Grind the meat and onion through a meat grinder. Add salt and pepper to taste. Mix well. The filling is ready.
- 3
Step 3
In a deep bowl, combine the egg, flour, and milk. Add salt to taste and stir. If desired, you can add any fragrant spices, finely grated cheese, or fresh herbs to the batter.
- 4
Step 4
Wash the eggplants and pat them dry. Holding one by the stem, slice it into very thin rounds, each about 3 mm thick, or even thinner. As you slice into rounds, do not cut all the way through. The eggplant should turn into an accordion like in the photo.
- 5
Step 5
After that, separate two slices at a time and cut them off from the eggplant accordion. When all the pairs of slices have been separated, you can begin distributing the minced meat.
- 6
Step 6
Place a heaping teaspoon of filling in the center between the rounds. The filling should be fully cooked, salted, and peppered. Gently press the two eggplant rounds together and remove any excess filling with a spoon.
- 7
Step 7
Dip the stuffed eggplants in batter, shake off the excess, and place them in a hot frying pan with oil.
- 8
Step 8
Fry the battered eggplants first on one side. Then carefully flip them to the other side with a spatula. The frying time is about the same as for frying pancakes — around 3–4 minutes per side.
- 9
Step 9
When the eggplants with minced meat in batter are ready, place them on a paper towel for a couple of minutes so the paper absorbs the excess oil. The cooked eggplants with minced meat in batter can be eaten as a main hot dish or as a warm appetizer.