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Eggplant Monte Cristo
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- #50923
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound long thin eggplants, peeled
salt
1 cup flour
2 eggs
1 tablespoon oil
warm water
9 ounces feta cheese
3 tablespoons capers, drained
1/4 teaspoon garlic powder
oil, for frying
sliced stuffed olives for garnish
directions
Cut eggplants crosswise into 1/2 inch slices. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry with a paper towel.
Combine flour, eggs, oil and enough warm water to make a thick batter. Combine cheese, capers and garlic powder.
Heat oil. Make a sandwich with a thin layer of cheese mixture between two slices of eggplant. Press together and spread with a fork. Dip into batter.
Cook for 3-4 minutes in very hot oil. Place on paper towels to drain. Repeat with remaining ingredients. Cut in half and garnish with olives. Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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