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Aubergine/Eggplant Byurek (BulgarianRecipes)Posted Wednesday, July 4, 2001 by PAF-Recipes This dish is a geat starter or a side dish. It takes a while to prepare but it tastes really nice.
Ingedients:
1 1/4 kg aubergines (about 4-5 large aubergines)
200 g white brined cheese or feta cheese
50 g breadcrumbs
vegetable oil
100 g plain flour
6 eggs
parsley
a bunch of dill
black pepper and salt
How to cook:
Wash and dry the aubergines, slice 1/2 cm thick, sprinkle with salt and put aside for 10-15 minutes.
Drain any juices which are running from the aubergine slices. Put each slice in flour and fry for about 3-4 minutes on each side.
Make a filling by mixing 4 eggs, cheese, parsley and pepper. Place a tbs of the mixture onto half of the slices and cover with the remaining slices.
Then dip the slices in the remaining 2 eggs (beaten), cover in breadcrumbs and fry for about 2-3 minutes on each side.
 
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