Eggplant Cutlets With Tomato Relish Recipe
Eggplant Cutlets With Tomato Relish is an excellent appetizer. It is easy to make and can be churned out in a jiffy. The tomato relish adds that distinct touch to this dish. Make these Eggplant Cutlets With Tomato Relish and surprise your guests.
Ingredients
Very large firm eggplant - 1
Eggs - 2
Fine dry breadcrumbs - 3/4-1 cup
Light olive oil
Salt
Pepper
For the relish:
Ripe tomatoes - 2
Oregano - pinch
Basil leaves - 4 , shredded
Garlic - 1 clove , peeled and minced
Extra virgin olive oil - 1 1/2 tbsp
Salt
Pepper
Directions
GETTING READY
1 For the relish: blanch the tomatoes for 10 minutes.
2 Carefully peel.
3 Remove the seeds and chop the flesh coarsely.
4 In a bowl, mix with a little salt, freshly ground pepper, the oregano, the shredded basil, the garlic, and the extra virgin olive oil.
5 Stir well and set aside.
6 Cut off the ends of the eggplants.
7 Peel them, and cut lengthwise into thick slices.
MAKING
8 In a bowl, beat the eggs lightly with a pinch of salt and pepper.
9 Dip the eggplant slices in the beaten egg.
10 Roll to coat evenly with breadcrumbs.
11 In a large skillet, heat 1 cup light olive oil.
12 Fry the eggplant slices for 1 minute on each side or until the coating is golden brown.
13 Remove from the oil, draining well.
14 Do not cover or else they will turn soggy.
SERVING
16 Serve hot along with the prepared relish.
1 For the relish: blanch the tomatoes for 10 minutes.
2 Carefully peel.
3 Remove the seeds and chop the flesh coarsely.
4 In a bowl, mix with a little salt, freshly ground pepper, the oregano, the shredded basil, the garlic, and the extra virgin olive oil.
5 Stir well and set aside.
6 Cut off the ends of the eggplants.
7 Peel them, and cut lengthwise into thick slices.
MAKING
8 In a bowl, beat the eggs lightly with a pinch of salt and pepper.
9 Dip the eggplant slices in the beaten egg.
10 Roll to coat evenly with breadcrumbs.
11 In a large skillet, heat 1 cup light olive oil.
12 Fry the eggplant slices for 1 minute on each side or until the coating is golden brown.
13 Remove from the oil, draining well.
14 Do not cover or else they will turn soggy.
SERVING
16 Serve hot along with the prepared relish.
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