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Egg With Cheese And Eggplant

Sample Dishes from Turkish Cuisine

Egg With Cheese And Eggplant (Peynirli-Yumurtalı Patlıcan)

White cheese 7 matchbox210 gr
Egg4 piece200 gr
Eggplant2 large size600 gr
Salt1 teaspoon6 gr
Oil +absorbed during frying2/3 cup130 gr


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)

Energy349 cal
Protein10,5 g
Fat32,0 g
Carbohydrates5,6 g
Calcium191 mg
Iron1,25 mg
Phosphorus190 mg
Zinc2 mg
Sodium529 mg
Vitamin A165 iu
Thiamine0,06 mg
Riboflavin0,11 mg
Niacin0,56 mg
Vitamin C2 mg
Cholesterol170 mg

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.