Eggplant Extravaganza brings together a variety of delicious and creative plant-based dishes that showcase the versatility of eggplant.
Stuffed Fried Eggplant
Ingredients:
- 2 eggplants
- 100g Swabian cheese
- 150g kashkaval cheese
- 100g feta cheese
- 4 eggs
- 200g breadcrumbs
- Salt, basil, oil, mayonnaise
Preparation:
Peel the eggplants and slice them lengthwise into 5mm thick pieces. Sprinkle them with salt and leave them to release their bitterness. Drain off any excess liquid, coat them in flour, and briefly fry them in hot oil until golden. In a separate bowl, combine the Swabian cheese, crumbled feta, and grated kashkaval cheese. Add one egg, basil, and seasoning to taste, and mix well. Place a teaspoon of the cheese mixture onto each fried eggplant slice and roll them up. Dip the stuffed rolls in beaten eggs, then coat them in breadcrumbs. Fry until golden brown. Once cooled, drizzle with mayonnaise.
Eggplant Stuffed with Rice
Ingredients:
- 4 small eggplants
- 100g rice
- 1 carrot
- 1 celery root
- 2 tomatoes
- Salt, pepper
- Oil
- Marjoram
Preparation:
Wash the eggplants, cut them in half lengthwise, scoop out the centers, salt them, and let them drain. Sauté the scooped-out eggplant, peeled and chopped tomatoes, grated carrot, and celery in oil. Add the rice, salt, pepper, and marjoram, and cook for a few more minutes. Stuff the eggplant halves with this mixture. Arrange them in a baking dish, drizzle with oil, and bake in the oven.
