Eggplant cutlets

Eggplant cutlets

Eggplants are very popular among housewives. They are often called blue ones and are used to make tasty caviar, warm salads and various preparations for the winter. You can also make real cutlets from eggplants.

This appetizer is delicious either cold or hot. A portion of your favorite sauce will create the right emphasis, and the cutlets will delight you with new sensations. The calorie content of products without the addition of meat is 93 kcal per 100 g.

Eggplant cutlets - step by step photo recipe

It is very difficult to distinguish vegetable cutlets based on eggplants from meat ones by taste, and it is very difficult to guess the precise composition of such a dish. The firm meatiness and unusual yet familiar flavor make it a nice choice amidst the contrast of summer snacks.

Ingredients

• Eggplant: 700 g
• Small tomato: 1 pc.
• Semolina: 3 tbsp. l.
• Cheese: 80 g
• Onion: 1 pc.
• Garlic: 2 cloves
• Dill: bunch
• Testicle: 1 pc.
• Ground coriander: 1 tsp.

{Instructions} manufacturing

Peel the eggplants and cut into cubes.

Place them in a microwave-safe container and cover with cling film. There, the fruits will reach readiness in 10 minutes with the power turned on at 800 W.

Chop the onion as finely as possible with a knife.

Make a known function for peeling a tomato.

Peel and chop the tomato.

Finely chop the garlic.

Add tomato to cooled eggplants.

Send an egg and semolina there.

Add cheese, garlic.

Stir the minced meat and add salt.

Form cutlets. Dredged in flour, let them wait their turn to fry in a frying pan.

After browning on both sides, simmer the product under the lid for 3-4 minutes.

Place the finished cutlets on a plate.

Savory eggplant cutlets with meat

For the cutlets you will need:

• meat pulp 500 g;
• onion 100 g;
• eggplants 550-600 g;
• salt;
• garlic;
• pepper, ground;
• oil;
• crackers, ground 100 g.

What to create:

1. Peel the eggplants, cut into pieces and cover with cool water. This technique will remove the bitterness.
2. Free the meat from the films, cut into pieces and grind in any type of meat grinder. For cutlets, it is better to take 2 parts beef and 1 part fatty pork, but you can use one type of meat of any kind.
3. Add twisted onion and 1-2 garlic cloves to the meat.
4. Remove the blue ones from the water, squeeze them out and twist them into a separate container.
5. Add half of the eggplants to the twisted meat, stir, add the rest evenly, the minced meat should not be watery. If, after all, the mass comes out a little liquid, then you will have to pour a little ground crackers into it and wait until they take away the excess liquid.
6. Add salt and pepper to taste.
7. Form rounded cutlets, bread them in breadcrumbs and fry on both sides.

These cutlets are good with cereal or vegetable side dishes.

With zucchini

For a vegetable version of cutlets with the addition of zucchini you need:

• eggplant 500 g;
• zucchini 500 g;
• testicle 2 pcs.;
• snow-white dry loaf 120-150 g;
• milk 150 ml;
• flour 100-150 g;
• salt;
• oil 100 ml;
• pepper, ground.

How to cook:

1. Peel the eggplants and cut into large pieces. Heat a liter of salted water, put in the chopped vegetables, wait until they boil again and cook for 5-6 minutes, then discard them in a colander.
2. Pour milk over the bread.
3. Peel the zucchini, removing seeds if necessary.
4. Grind the blue, squeezed bread and zucchini through a meat grinder.
5. Mix. Salt and pepper the vegetable mixture to taste.
6. Beat in the eggs and add flour evenly until the mixture reaches a suitable mixture.
7. Form cutlets, roll them in flour, fry on both sides.

Fluffy cutlets with semolina

For the following recipe with the addition of semolina you need:

• eggplants 1.2-1.3 kg;
• testicle;
• semolina 150-160 g;
• salt;
• garlic;
• onion;
• crackers, ground;
• How much oil for frying will it take?

Manufacturing:

1. Wash, dry and peel the eggplants.
2. Cut into circles 1 cm wide.
3. Heat a liter of water, add 5-6 g of salt. Place the eggplants in there.
4. Cook after boiling for 5 minutes.
5. Drain in a colander, cool and squeeze out the water.
6. Grind the blue onions, onions and a couple of cloves of garlic.
7. Add pepper and salt to taste.
8. Beat in the egg and stir.
9. Place 2-3 tbsp into the eggplant mixture. spoons of semolina, stir and leave for 7-8 minutes, stir again.
10. If the minced meat remains watery, add a little more semolina.
11. Form rounded cutlets, bread them in breadcrumbs.
12. Fry until done on both sides. Serve eggplant cutlets with side dish.

Oven recipe

Eggplant cutlets in the oven are not only tasty, but also healthy.

For them you need:

• eggplants 1.3-1.4 kg;
• vegetable peppers 500 g;
• parsley 30 g;
• testicle;
• salt;
• garlic;
• onion;
• semolina;
• cheese 100 g;
• oil.

How to cook:

1. Wash the freshest vegetables.
2. Cut the eggplants lengthwise into two halves, leave the peppers whole.
3. Place on a baking sheet and put it in the oven, temperature + 190 degrees.
4. Bake the blue ones until soft, the peppers until the skin is brown.
5. When the peppers are ready, pull the stalk and it will come out along with the seeds. Remove the skin.
6. Remove the skin from the eggplants.
7. Grind the baked vegetables using any method, beat in an egg.
8. Add grated onion to them and squeeze out a clove of garlic.
9. Chop the parsley and add to the vegetable mixture.
10. Salt and pepper to taste.
11. Add grated cheese and 2-3 tablespoons of semolina.
12. Stir and let stand for 10-12 minutes.
13. Stir again.
14. Grease a baking sheet with oil and place eggplant cutlets on it. If desired, they can be sprinkled with sesame seeds.
15. Bake for about half an hour. Temperature + 190. Such cutlets can be served with or without a side dish.

Tips and advice

The following tips will help you prepare eggplant cutlets:

1. It is better to choose young eggplants without ripened seeds. Or take varieties completely without them.
2. If the vegetable cutlet mass is very watery, then, in addition to semolina, you can add oatmeal or other flakes to it.
3. You can remove the bitterness from blueberries using various methods: for example, keep them in cool water, boil them, or simply sprinkle them with salt and leave them for a while.

Recipe for making savory eggplant cutlets

Vegetable cutlets are a very light, but at the same time, tasty and quite filling dish, especially if served as a side dish. Cutlets can be prepared from a huge number of vegetables - zucchini, cabbage, carrots and others.

I would like to share with you a simple and, at the same time, frisky and tasty recipe for eggplant cutlets. Thanks to some secrets, this dish will actually be dietary - without flour and excess fat.

Try to cook it, and you will be pleasantly surprised - the most ordinary goods turn out to be a very worthy option for lunch or dinner.

Ingredients

How to choose eggplants

Pear-shaped fruits have a thick skin and a bitter taste, while the oblong ones have the most tender taste. Snow-white eggplants are thick-skinned, but at the same time, they are the least juicy and fleshy.

The most ideal fruits for cutlets are those that are usually purple in color , medium in size, smooth, elastic and moderately shiny. The stalk must certainly be greenish, and the color of the skin must be uniform and without spots.

Step-by-step production

1. Wash the eggplants (300 g), cut off the stem and finely chop.
2. Grind them in a blender.
3. Transfer to a bowl, add salt and knead well with your hands.
4. Squeeze out the chopped eggplants and transfer to another bowl. Together with the juice, all the bitterness will go away.
5. Place peeled and chopped vegetables in the blender bowl - onions and potatoes (1 piece each), crumb from 1 piece of bread.
6. Grind these ingredients. Thanks to the onions, the potatoes do not darken. And the bread is soaked in vegetable juice and becomes soft.
7. Wash a small bunch of dill and chop finely.
8. To the eggplants add onions with potatoes and bread, dill, beat in an egg, salt and pepper. Don't forget that the eggplants are already salted, so you shouldn't add a lot of salt. Mix the mass thoroughly.
9. We form small round cutlets and bread them in flour (100 g).
10. Heat a frying pan with oil. If you fry them in a poorly heated frying pan, the cutlets will absorb a lot of oil and will be greasy.
11. Fry the cutlets over low heat on both sides until golden brown.
12. Place them on a paper towel to absorb excess fat.

Serving the dish

These vegetable cutlets are delicious both hot and cool. You can top them with sour cream or natural yogurt, and also serve them as a side dish for meat dishes.

Making Tips

• If your eggplants have thick skin, you need to peel .
• You can add 1-2 cloves of garlic and your favorite seasonings to the vegetable mass for taste. I add ground coriander, oregano, basil, herbes de Provence, and paprika depending on my mood.
• You can replace the bread with half a glass of semolina . Eggplant cutlets with semolina also turn out very soft, tender and juicy.

Other manufacturing options

The eggless cutlet recipe is suitable for vegetarians and those who fast. I also recommend their recipe for pea cutlets.

If you are a fan of meat dishes, make minced beef cutlets. Dishes in which meat and vegetables are mixed are very juicy - for example, cutlets made from zucchini and minced meat.

Recipe video

After watching this video, you can quickly and easily prepare delicious eggplant cutlets.

Eggplant cutlets

Ingredients

Eggplants – 1-1.5 kg

Parsley – 0.5 bunch

Chicken egg – 1 pc.

Garlic – 1-2 cloves

Ground dark pepper - to taste

Breadcrumbs – 50-80 g

Flour/Breadcrumbs/Corn flakes – for breading

Vegetable oil - for frying

Additionally:

Green onions – 2-3 feathers or

onion (small head) – 1 pc.

• 59 kcal
• 50 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

What are they used to make cutlets from? Cutlets made from meat, poultry and fish have long been known and loved by everyone, but I would like to offer you another version of cutlets - eggplant cutlets. These cutlets are familiar to any vegetarian and fan of a healthy lifestyle, but for some reason we, meat eaters, completely deprive them of attention - but in vain!

Having prepared eggplant cutlets for the first time, I was pleasantly surprised by their appearance and tempting taste. At first glance you can't tell them apart from meat cutlets. Such a deception of touch and sense only happened to me once, when I was preparing zucchini cutlets.

Having decided that my worldview was personal, I conducted a tasting among my household, neighbors and acquaintances. While devouring the eggplant cutlets on both cheeks, all the tasters only asked in admiration: “So, there’s absolutely no meat in them?!” After such success, I decided for sure - eggplant cutlets should be on our menu, which is far from vegetarian! Try these unusual and breathtakingly tasty eggplant cutlets. Shall we begin?!

Prepare the ingredients according to the list.

Wheat flour or breadcrumbs can be used as breading. I prefer to use unsweetened cornflakes, and I’ll demonstrate why below.

Place the eggplants on a baking sheet and pierce them in several places with a fork.

Bake the eggplants in an oven preheated to 200 degrees for 30–35 minutes, until soft, and let cool slightly.

Peel the eggplants. Place in a sieve or colander, allow excess water to drain and squeeze further.

Using a fork or blender, puree the eggplants until smooth.

Combine eggplant, grated cheese, herbs and egg. Add salt, ground black pepper and 1-2 finely chopped garlic cloves. If desired, you can add a few finely chopped green onions or a small grated onion (squeeze out the juice).

Thoroughly stir the ingredients and, evenly adding breadcrumbs, form “minced meat” for making cutlets.

Separate a portion of the minced meat and form an oval patty. Roll it in breading.

Fry the formed cutlets in a heated frying pan in a small amount of vegetable oil.

In order for the cutlets to come out with an appetizing, airy and very crispy crust, I prefer to use breading with a large crumb texture. This is the same texture that homemade Panko breadcrumbs produce when crushed into unsweetened corn flakes.

For clarity, the photo below shows 3 options for eggplant cutlets in different breadings. The size of the minced meat, temperature and frying time are similar, and you can choose the outcome that is most desirable for you. In my personal opinion, cutlets breaded with large crumbs turn out to be the most voluminous. Their crust absorbs less oil during frying and comes out the most airy and crispy.

In the photo, from right to left, cutlets breaded with: corn flakes, wheat crackers and flour.

Eggplant cutlets are ready! Bon appetit!

Eggplant cutlets

Almost everyone loves eggplants and there are so many recipes made from this wonderful berry... I would like to offer you delicious cutlets

Ingredients for Eggplant Cutlets:

• Eggplant – 1.5 kg
• Hard cheese (such as Parmesan, grana) - 150 g
• Breadcrumbs / Breading - 150 g
• Loaf – 100 g
• Spices (to taste)
• Parsley - 2 bunches.
• Garlic - 1 tooth.
• Chicken egg - 1 piece
• Milk (little)
• Soft cheese (such as “suluguni”, “brynza”, “mozzarella”) - 200 g
• Vegetable oil (for frying)

Nutritional and energy value:

Recipe for “Eggplant cutlets”:

If someone doesn't like eggplants with skin, you can
peel them...

Cut into cubes, pour a little vegetable oil into the frying pan,
dump in the eggplants and lightly fry, add half a glass of water, cover
with a lid and simmer until soft for 15-20 minutes.

When half ready, add 1 bunch of finely chopped parsley

Transfer the mixture into a bowl and let cool

Add a little salt (taking into account that the cheese is salty), finely grated hard cheese, an
egg, a loaf of bread (previously soaked in milk), breadcrumbs,
a bunch of finely chopped parsley, grate a clove of garlic on a small grater or
use a garlic press, ground black pepper to taste

Stir in the minced meat.
If the minced meat is too runny, add a few more breadcrumbs.

Form a flatbread like this, put pieces of soft cheese on it

Roll into a ball with your palms and form into a cutlet.
Roll in flour or breadcrumbs

Lightly fry the cutlets in a small amount of vegetable oil.
Place them in a fireproof container or simply on a baking sheet covered with
baking paper and leave for 10-15 minutes.
into a hot oven until perfectly crisp. You don’t have to put them in the oven, but simply fry them perfectly in a frying pan..
or straight into the oven
(sprinkling them with vegetable oil) without pre-frying.. as you like))

It’s very convenient to take such cutlets on the road (which is what I actually made them for, but in the end I forgot at home), especially in the summer, when it’s hot... and meat cutlets can spoil faster.
It’s very tasty simply with a tomato salad, I personally don’t even need meat... but for meat eaters
it can be served as a side dish for this very meat)))

From this quantity of goods, 16-17 cutlets come out.
Bon appetit!

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