Photo Courtesy fotolia/mimon
This recipe was adopted and adapted as the eggplant made its way through Central Europe.
Ingredients
- 6 mid-size Edirne Purple Striped eggplants
- 1 pound goat feta cheese in brine
- 1 pound flour
- 2 eggs
- 1 tablespoon oil
- A little bit of lukewarm water
- Frying oil
Directions
- Remove the cheese from the brine and leave in cold water for one hour to remove salt. Meanwhile, prepare the batter and let it rest for 2 hours.
- Peel the eggplants and make 1/2-inch slices. Add salt and let sweat for 1/2 hour in a colander.
- Lay the thinly sliced cheese and the eggplant slices on paper towels to absorb the moisture.
- Insert a slice of cheese between two slices of eggplant. Using a fork, dip into the batter and immediately into the frying oil for a few minutes.
- Let drain for a little bit on paper towels and serve warm.
