Eggplant Wrap with Strained Yogurt


  • 2 eggplants
  • 2 cups breadcrumbs
  • 2 eggs
  • 100 g strained yoghurt
  • 2 roasted red peppers
  • Oregano
  • Red pepper
  • Salt

to fry

  • sunflower oil

to decorate

  • Scallions

Wash the eggplants and slice them lengthwise. Leave it in salt water for 30 minutes and dry it. Mix breadcrumbs, walnuts and salt in a bowl. Beat the eggs in another bowl. Heat the sunflower oil in a large pan. Coat the eggplant slices first in the egg, then in the breadcrumb mixture and fry in hot oil. Place it on a paper towel and drain excess oil. Mix the diced roasted red peppers, thyme and salt into the strained yoghurt. Share the yoghurt mixture on the ends of the eggplant slices and wrap them in a roll. Tie the eggplant rolls with the green parts of the spring onion and serve.

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