Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 kg aubergines (about 4-5 large aubergines)
- 200 g white brined cheese or feta cheese
- 50 g breadcrumbs
- vegetable oil
- 100 g plain flour
- 6 eggs
- parsley
- a bunch of dill
- black pepper and salt
Directions
Wash and dry the aubergines, slice 1/2 cm thick, sprinkle with salt and put aside for 10-15 minutes.
Drain any juices which are running from the aubergine slices.
Put each slice in flour and fry for about 3-4 minutes on each side.
Make a filling by mixing 4 eggs, cheese, parsley and pepper.
Place a tbs of the mixture onto half of the slices and cover with the remaining slices.
Then dip the slices in the remaining 2 eggs (beaten), cover in breadcrumbs and fry for about 2-3 minutes on each side.
Category:Bulgarian Recipes
Category:Bulgarian Salads