Eggplant stuffed with Goat Cheese (Peynirli Patlıcan)

MY DARLINGS! How have you been? I know it has been a long time and I am sorry. I will not make excuses, just post some recipes! This one will make it up to you, I hope!

Rana and I had this at a Peace Corps party thrown by a family friend every year in Seattle. One of the attendees brought this and we were so blown away by its flavor we asked him for the recipe. Now this doesn’t really fall into the “super healthy” category because of the large amounts of oil but it’s so good you won’t care. Let us begin!

3 aubergines (eggplants)
4 large eggs
1 Tbsp minced dill
1 cup toasted breadcrumbs
1 cup olive oil for frying
1 cup soft white cheese
2 Tbsp minced parsley
1 tsp minced chives
1 tsp garlic salt

Cut off the tops of the aubergines and peel off the skins.

Cut the aubergines into four, lengthwise pieces sprinkle generously with salt and let sit for 30 minutes. I cut mine into more pieces because I was using American eggplant which is much bigger. I got about 5-6, 3/4-inch thick pieces out of each eggplant. Wash well, dry and fry in olive oil until pale brown. Now find a nice spot where someone won’t eat them, and leave them to cool.

In a bowl, mash the cheese with a fork, add salt, parsley, dill, chives and 2 of the eggs and mix well together.

Spread this mixture over half of the aubergines, cut sides upwards, and arrange the
other half of the aubergines on top, like a sandwich. This was messy so we don’t have a picture.

Beat the other two eggs lightly and roll the aubergine sandwiches in the egg.  Then roll the eggy aubergine sandwich in the the bread crumbs. I recommend putting the eggs in a shallow plate and the same with the crumbs.

Fry in olive oil for 3-4 mintues, on each side and serve hot. You don’t have to serve hot but your public will absolutely love you if you do. These can be made ahead of time and are just as yummy.

Once they become golden brown on each side you know you’re done. Now it’s time to munch on a very tasty dinner treat! 

Enjoy kids!

Labels: dinner, eggplant, goat cheese, Turkish

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