Preparation
- Wash the eggplants and cut lengthwise into 20 slices (approx. 2 mm thick). Use a vegetable slicer to make the slices nice and even.
- Heat a little olive oil in a pan, briefly fry the eggplant slices on both sides and drain on kitchen paper. Season the eggplant slices on one side with salt and pepper.
- Cut the feta into 20 equal cubes. Place one feta cube on the seasoned, wide side of each eggplant slice and roll up.
- Prepare a breading line with 3 bowls: Place flour in the 1st bowl, whisk egg with cold milk or water in the 2nd bowl and fill the 3rd bowl with Breadcrumbs.
- Coat the eggplant rolls in flour, whisked egg and Breadcrumbs one after the other.
- Heat plenty of oil (approx. 2 cm high) in a frying pan and fry the eggplant rolls until crispy on all sides.
- Drain on kitchen paper and serve with mixed salad and tzatziki or a dip of your choice.
Tip: Also tastes very good with LEIMER Tempura Batter! Mix 100g Tempura Batter with 125ml cold water and leave to soak for 5 minutes. Dip the rolls in the batter and fry in hot fat.
