Eggplant patties

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

If desired, cut the skin off the eggplant, I usually don't. Wash the eggplants, cut off the tails. Chop the blueberries into medium-sized cubes or rounds.

Put them in a saucepan, cover with cold water and add a little salt. Bring to a boil over high heat and cook for about a minute or two (until soft).

Meanwhile, soak a loaf or white bread in milk (I have two pieces of toaster bread).

In a deep bowl, send the cheese, grated on a large grater, a clove of garlic passed through a press, and an egg. Squeeze the bread from the milk and add into a bowl Also pour 2 tbsp. breadcrumbs.

Put the finished eggplants in a colander.

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

Send the blueberries to a blender and beat to a mince-like mass. If you want to feel whole pieces of eggplant in cutlets, then chop the boiled eggplant with a knife (boiled eggplant is soft and it will be very easy to do).

Send the eggplant mass to all the components in the cup. Salt to taste and sprinkle with your favorite spices. Ground paprika, a pinch of thyme and some ground black pepper are good. The taste of the finished dish largely depends on the spices.

Mix until smooth. If the eggplant mince is too thin, gradually add a little more breadcrumbs.

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

Do this with all the minced eggplant.

Heat a small amount of odorless oil in a pan. Fry the cutlets until brown. It took me about 6-7 minutes. At the same time, I did not close the lid.

Carefully turn the patties over and cook until fully cooked. In the process of frying, if necessary, add oil a little at a time. Put the finished patties on a napkin to remove excess fat.

Eggplant cutlets are ready. They can be served hot or cold.