Turkish Feta Cheese Stuffed Eggplants (Patlican Boregi) - Veg

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Turkish Feta Cheese Stuffed Eggplants (Patlican Boregi) - Veg

 

Recipe By :Nurten Dincer

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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For Stuffing

3/4 lb. Feta Cheese crumbled with a fork

5 stems Flat Parsley leaves chopped

1/2 t. Sp. Black Pepper

1 Egg -- large

1 1/2 lb. Eggplant -- one large

For coating

4 Eggs -- large

5 Tb. Sp. Flour

1 Cup Oil (Sunflower or Canola) for frying

 

Mix feta cheese, parsley leaves, black pepper and one egg to make the stuffing.

 

Beat eggs and flour lightly to make the coating batter.

 

Cut eggplant in circles or diagonals to 1/5 " (1/2 cm.) thick slices with every

two slice joined at one side. Stuff eggplants with cheese mixture and press two

slices with your palms to make the cheese stick to the eggplant.

 

When all the eggplant slices are stuffed, heat one cup oil in a frying pan. Dip

eggplants in the batter, coat well. Fry 3-4 at a time until both sides are

golden brown. Take to a plate lined with couple of layers of paper towel to

drain excess oil.

 

Serve warm or at room temperature.

 

3-4 Servings

 

Source:

" http://members.core.com/~turgut/recipes.htm#feta "

 

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Per Serving (excluding unknown items): 118 Calories; 6g Fat (42.8% calories from

fat); 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 234mg Cholesterol; 73mg

Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0