How To Make Eggplant Patty

Eggplant Patty

1 kg medium size eggplants
3 tbsp white hard cheese
4 large whipped eggs
1 cup flour
1 cup  bread crumbs
1 cup  yogurt
4 tbsp parsley finely chopped
1 tbsp minced garlic
Salt and black pepper to taste
Wash and dry the eggplants, cut them in slices about 1/2 cm thick. Sprinkle them with salt and leave them for about 15 minutes, then squeeze the excess water out of the slices. Then fry them until golden brown.
Mix the grated hard cheese and two eggs and finely chopped parsley to make the stuffing.
Put one tablespoonful of the stuffing between the 2 fried slices, and then press the patty together
Then dip each two in the flour, whipped eggs, bread crumbs, and again in eggs.
Fry the eggplants in very hot oil until golden brown; never put them on the top of each other after they are taken out of the oil
Served with yogurt seasoned with crushed garlic, or with green salad according to the season.


How to Make Dry Tarator

Dry Tarator

500 g yogurt
150 g cucumbers, finely chopped
60 g  walnut kernels
15 g  vegetable oil
1/2 tsp dill chopped
1-2 tsp parsley chopped
2 tablespoons minced garlic
Salt to taste
Strain the yogurt and add to it the finely chopped cucumbers, crushed walnuts and garlic, and the oil, chopped dill, and salt to taste.
Mix thoroughly and serve with finely chopped parsley or dill on top

How To Make Hors D’ Oeuvres

HORS D’ Oeuvres

Scrambled Eggs With Roast Peppers

1 kg peppers
100 g butter
4-5 medium eggs
200 g parmesan and romano cheese mix together.
1/4 cups parsley
Roast and skin the peppers, remove the seeds, and cut as for pepper stew, fry in the butter.
Beat the eggs, add the grated cheese, mix with peppers, fry until done. Serve hot, with finely chopped parsley on top.