Ground with eggplant It is a combination of Polish and Chinese cuisine. The oriental combination of meat, eggplant and large amounts of garlic was presented in the form of a round cutlet known to us.
The dish will be an interesting variety of everyday dinner and although its preparation takes a little more time, it is definitely worth it. The interior is moist, delicate, melting in the mouth. The whole is very garlic, slightly spicy, exquisite in taste.
To prepare minced chops with eggplant, you need:
- 500 g of minced pork and beef meat,
- 1 small eggplant,
- 1 small onion,
- 50 g of breadcrumbs,
- 5 cloves of garlic,
- 2 tablespoons of milk,
- ½ teaspoon of pepper,
- ½ teaspoon salt,
Additionally:
- 2 tablespoons of eggplant oil,
- Frying oil.
Cut the eggplant into cubes 3-4 cm. Mix it with two tablespoons of olive oil and spread the pieces evenly on a baking tray from the oven lined with baking paper. Put the whole in the oven set on 220 degrees Celsius for 15 minutes or to a nice golden edge. Remove and set aside.
Fry finely chopped onions and garlic in a frying pan. Remove and set aside.
In a bowl, mix all the ingredients of the cutlets until the mass can be formed.
Heat a few tablespoons of oil in a frying pan. Form flat, round cutlets with wet hands and put them on hot fat. Fry them for 4-5 minutes on each side on low heat, to gold.
Serve the ground with eggplant, with a starchy and favorite salad.
Store them in the fridge, in a tight container and use within 2 days. Heat in the oven, microwave or in a pan.
Source: NowowoPuje.pl
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