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Eggplant Cutlets With Tomato Relish

foodlover's picture
Eggplant Cutlets With Tomato Relish is an excellent appetizer. It is easy to make and can be churned out in a jiffy. The tomato relish adds that distinct touch to this dish. Make these Eggplant Cutlets With Tomato Relish and surprise your guests.
Ingredients
  Firm eggplant 1 Large
  Eggs 2
  Fine dry breadcrumbs 1 Cup (16 tbs)
  Light olive oil 1
  Salt To Taste
  Pepper To Taste
  Ripe tomatoes 2
  Oregano 1 Pinch
  Basil leaves 4 , shredded
  Garlic 1 Clove (5 gm), peeled and minced
  Extra virgin olive oil 1 1⁄2 Tablespoon
Directions

GETTING READY
1 For the relish: blanch the tomatoes for 10 minutes.
2 Carefully peel.
3 Remove the seeds and chop the flesh coarsely.
4 In a bowl, mix with a little salt, freshly ground pepper, the oregano, the shredded basil, the garlic, and the extra virgin olive oil.
5 Stir well and set aside.
6 Cut off the ends of the eggplants.
7 Peel them, and cut lengthwise into thick slices.

MAKING
8 In a bowl, beat the eggs lightly with a pinch of salt and pepper.
9 Dip the eggplant slices in the beaten egg.
10 Roll to coat evenly with breadcrumbs.
11 In a large skillet, heat 1 cup light olive oil.
12 Fry the eggplant slices for 1 minute on each side or until the coating is golden brown.
13 Remove from the oil, draining well.
14 Do not cover or else they will turn soggy.

SERVING
16 Serve hot along with the prepared relish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Eggplant
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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