Egg With Cheese And Eggplant

Sample Dishes from Turkish Cuisine

Egg With Cheese And Eggplant (Peynirli-Yumurtalı Patlıcan)

Preparation

Combine slightly beaten eggs and crumbled cheese; mix well, set aside. Pare eggplants in strips 1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slices. Sprinkle with salt.Top with eggcheese mixture evenly. Heat oil in a heavy skillet. Brown eggplant slices with topped sides up. Turn up-side down and brown other sides. Remove form skillet. Drain on paper. Serve hot or cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

It is prepared in the Marmara Region in the summer. It is served for lunch or supper with pilaf or any vegetable salad as well as an appetizer.