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Deep Fried Eggplant Turnovers

foodlover's picture
Deep Fried Eggplant Turnovers make a great snack.The taste of Eggplant blended with cheese and egg filling, is a delight. Try these simple Deep Fried Eggplant Turnovers at your next party and have your guests bowled over.
Ingredients
  Feta cheese 1⁄2 Pound
  Bechamel sauce 1⁄2 Cup (8 tbs)
  Eggs 5
  Light olive oil 2 Tablespoon
  Eggplants 2 Large
  Dry breadcrumbs 1⁄4 Cup (4 tbs)
  Salt To Taste
  White peppercorns 1
Directions

GETTING READY
1 In a wok or a deep fryer, heat light olive oil to 350°F.
2 Cut off the ends of the eggplants.
3 Rinse, well and dry.
4 Slice into rounds about 1/4 in thick.

MAKING
5 Deep fry in heated oil for 1 minute or until pale golden brown but not at all crisp or dry.
6 Drain well.
7 Spread out on paper towels to finish draining.
8 In a bowl, beat the 2 remaining eggs lightly with a little salt and pepper.
9 Set aside for dipping the turnovers.
10 In a bowl, crumble the feta cheese finely using a fork.
11 Stir in the bechamel sauce and 3 lightly beaten eggs.
12 Season with salt and freshly ground white pepper.
13 Place about 1 tbsp of the cheese and egg mixture slightly right of center on each slice.
14 Fold the left side of the slice over it, making the edges meet to form a turnover.
15 Press gently but firmly to make the surfaces adhere.
16 Use a little beaten egg as a paste if necessary.
17 Dip each of the turnovers twice in the beaten egg.
18 Roll in the breadcrumbs to coat evenly.
19 Place it on a very large platter or chopping board.
20 Deep fry in the oil for 1 minute, or until the breadcrumb coating is golden brown.
21 Keep hot on paper towels.

SERVING
22 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Fried
Ingredient: 
Eggplant
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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