Irresistibly Tender Vegetarian Eggplant Cutlets

Vegetarian, light, very tasty and aromatic! Eggplant cutlets are tender, satisfying and outwardly indistinguishable from meat cutlets. You can’t immediately tell what they’re made of, even when you try. The best way to diversify your daily menu. Serve them on their own, with a side dish, salad, or various sauces.
cook time: 1h
Ruby Colston
Irresistibly Tender Vegetarian Eggplant Cutlets

Nutrition Facts (per serving)

152
Calories
9g
Fat
13g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Garlic to taste
Salt to taste
Ground black pepper (optional) to taste
Milk 50 ml
Eggs 1 pc
Hard cheese 50 g
Breadcrumbs (2 tbsp. for cutlets and 2 tbsp. for frying) 4 tbsp
Vegetable oil 40 ml
Eggplant (medium size) 2 pc
Bread 50 g

Recipe instructions

Step 1

Step 1
How to make eggplant cutlets? First of all, prepare the products according to the list. Take medium sized eggplants. Any cheese will suit your taste (hard or semi-hard varieties).

Step 2

Step 2
If desired, remove the skin from the eggplants; I usually don’t do this. Wash the eggplants, cut off the stems. Chop the blue ones into medium-sized cubes or circles.

Step 3

Step 3
Place them in a saucepan, cover with cold water and lightly salt. Bring to a boil over high heat and simmer for about a minute or two (until soft).

Step 4

Step 4
Meanwhile, soak the loaf or white bread in milk (I have two slices of toaster bread).

Step 5

Step 5
Place the coarsely grated cheese, a clove of garlic and an egg into a deep bowl. Squeeze the bread from the milk and add to the bowl. Also add 2 tbsp. breadcrumbs.

Step 6

Step 6
Place the finished eggplants in a colander.

Step 7

Step 7
Press down with a fork or spoon to remove as much excess liquid as possible.

Step 8

Step 8
Place the blue ones in a blender and puree until they form a minced mass. If you want to taste whole pieces of eggplant in the cutlets, then chop the boiled blue ones with a knife (boiled eggplants are soft and this will be very easy to do).

Step 9

Step 9
Add the eggplant mixture to all the ingredients in the cup. Salt to taste and sprinkle with your favorite spices. Ground paprika, a pinch of thyme and a little ground black pepper work well. The taste of the finished dish largely depends on the spices.

Step 10

Step 10
Mix everything until smooth. If the eggplant mince is too liquid, then gradually add a little more breadcrumbs.

Step 11

Step 11
Form into a small flat patty and roll in the remaining breadcrumbs.

Step 12

Step 12
Do this with all the eggplant mince.

Step 13

Step 13
Heat a small amount of odorless oil in a frying pan. Fry the cutlets until browned. It took me about 6-7 minutes. I did not close the lid.

Step 14

Step 14
Carefully turn the cutlets over and cook until fully cooked. During frying, add a little vegetable oil as needed. Place the finished cutlets on a napkin to remove excess fat.

Step 15

Step 15
The eggplant cutlets are ready. They can be served hot or cold.

Additional rubrics

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