Deep Fried Eggplant Turnovers
|Feta cheese||1⁄2 Pound|
|Bechamel sauce||1⁄2 Cup (8 tbs)|
|Light olive oil||2 Tablespoon|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
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.
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.
22 Serve hot.