Homemade Eggplant Rolls

You will need
  • - 1 kg of eggplants
  • - olive oil
  • - 1 tbsp. flour
  • - dill
  • - 100 g of “Edam” cheese, 200 g of “Feta”
  • - 3 eggs
  • - salt, black pepper
  • - breadcrumbs
Wash eggplants, remove the knives, cut into thin slices. Heat 2 tbsp. olive oil in a pan and fry the eggplants on both sides until golden brown.
In another frying pan, also having heated 2 tbsp. butter, constantly stirring, fry until reddish flour. Wash the dill and chop finely.
To make the filling, grate “Edam” cheese on a large grater, mix with 2 eggs, add dill, crumbled “Feta” cheese, season with pepper, salt and mix well. Whisk the remaining egg.
Next, lay out the stuffing on each slice of eggplant and roll it roll. Dip in a beaten egg, and then in a breading mixture; fry in a heated frying pan until golden brown. Serve hot.

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