Eggplant and mushroom cutlets
Description
The dish is prepared without unnecessary complications. I cook vegetable cutlets very often, and today I want to share my recipe with you. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Rinse the eggplant thoroughly and cut off the stem.
- 2
Step 2
Cut the eggplant into random pieces and place them into the food processor bowl. Process the eggplant on medium speed until it turns into a puree.
- 3
Step 3
Transfer the chopped eggplants to a bowl, add a little salt, and let stand for 20 minutes. During this time, juice will be released, which should be drained off, and the eggplants themselves should be squeezed.
- 4
Step 4
Clean the mushrooms and chop them into small pieces. Grate the hard cheese on a coarse grater. Mix the mushrooms with the cheese and eggplants. Add the egg and spices to taste (I add a pinch of Provence herbs). Thoroughly mix the ingredients, then start adding flour one tablespoon at a time, kneading the mixture and checking the consistency. This time, I needed a little over 3 tablespoons of flour to achieve the perfect texture.
- 5
Step 5
This is the mixture I got for eggplant and mushroom cutlets.
- 6
Step 6
Form the patties and fry in vegetable oil until golden brown. Cook over low heat so that the patties are fully cooked through.
- 7
Step 7
Eggplant and mushroom patties are ready. Serve with any side dish and