We are all accustomed to the fact that cutlets are a meat dish, and therefore quite high in calories and heavy. But in fact, cutlets can also be vegetable! One of the most suitable vegetables for making cutlets is eggplant. You will probably be surprised - how can eggplant coletas be tasty? Of course they can! And to make this dish even more interesting, we will add hard cheese to the minced vegetables and add some spice with mustard. Eggplant cutlets are a dish for all lovers and connoisseurs of this vegetable. Such cutlets are lighter and healthier than meat products, and they can be served with any side dish.
How to cook eggplant cutlets:
To prepare eggplant cutlets, of course, we first need eggplants. Take a couple of small or one large fruit. We cut the eggplants into 2 or 4 parts, depending on the size of the fruit. We don’t peel the peel yet.
Boil the eggplant in salted water for 12-15 minutes. You can bake the eggplant in the oven, wrapped in foil, but boiling it will be faster.
Let the boiled vegetable cool, then remove the skin and mash the pulp with a masher. Be sure to remove the peel from the eggplants, then the cutlets will not be bitter and will become especially tender.
Eggplant puree does not have to be homogeneous, even if there are some larger pieces in it.
Add grated cheese to the eggplant mixture. We also beat one chicken egg into the minced meat.
Add herbs (can be used either dried or fresh), mustard for a spicy taste, salt and ground pepper. If desired, you can put chopped garlic in the minced meat, but in this case it is better not to add mustard.
Mix the ingredients to obtain a homogeneous minced meat. The finished minced meat will have a medium thickness. If your minced meat is too liquid, you can add flour, bread crumbs or crackers to it.
You can fry eggplant cutlets either in a frying pan or in a slow cooker. The cooking process in both cases will be similar. Pour vegetable oil into the bottom of a frying pan or multi-cooker bowl and heat it up. If you decide to fry eggplant cutlets in a slow cooker, use the standard “Frying” program.
Spread the eggplant mixture with a spoon. There are approximately two tablespoons of minced meat per cutlet. Fry the eggplant cutlets on both sides until they are golden brown. This will take about 5-7 minutes.
Eggplant cutlets with cheese are ready. Enjoy your meal!!!
Best regards, Ivanna.
Eggplant cutlets with cheese in the oven
Compound:
- eggplants – 0.5 kg;
- Feta cheese or similar – 100 g;
- sweet pepper – 0.25 kg;
- onions – 100 g;
- sesame seeds – 50 g;
- chicken egg – 1 pc.;
- oatmeal – 50 g;
- refined vegetable oil - how much will be needed;
- salt, seasonings, fresh herbs, garlic - to taste.
Cooking method:
- Bake the eggplants and peppers, cool, and peel. Cut the eggplant and pepper pulp and blend with a blender.
- Add the feta cut into pieces, beat the vegetable mixture with the cheese.
- Add finely chopped onion, garlic and parsley, mix well.
- Season and salt the vegetable mass, beat the egg into it, then add the ground rolled oats and give it time to swell.
- Grease a baking sheet or line it with silicone-coated parchment.
- Form cutlets, roll them in sesame seeds, place on a baking sheet.
- Place the baking sheet with the cutlets in an oven preheated to 200 degrees for 15-20 minutes.
This version of eggplant cutlets will surely appeal to supporters of a healthy diet.
Good recipe2 So-so
How do you usually cook cutlets? In the oven 16.67%
In a slow cooker 6.82%
Steamed (in a slow cooker, double boiler) 5.3%
In a frying pan 71.21% Votes: 132
Eggplant Date: 08/17/2020.
Recipe for “Eggplant cutlets with spicy sauce”:
1. Peel the eggplants and cut into pieces.
2. Boil the eggplants in plenty of salted water until soft. As soon as they begin to darken during cooking, it means it’s enough to cook.
3. Place the eggplants in a sieve and drain the water.
4. Using a tea saucer, lightly pressing it, remove excess water from the eggplants. The weight of my (pressed) eggplants is 420 grams.
5. Fry the hot pepper in heated vegetable oil (1 tbsp). Then remove the pepper and leave the oil.
6. In pepper oil, fry the peeled and cut onions into half rings until transparent.
7. Then add the onions to the eggplants.
8. Add peeled and chopped garlic, grind with a blender.
9. Add soft cheese to the eggplant mixture.
10. Add egg, salt, pepper and mix.
11. Then add 1 tbsp. l. breadcrumbs and knead into a soft dough.
12 Roll the cutlet blanks in breadcrumbs. It turned out to be 8 pieces.
13. Fry the cutlets in hot oil.
14. Let's prepare the sauce. Stir 1 tbsp in 200 ml of water. l. flour. Add milk and bring to a boil over low heat, stirring occasionally.
15. Then add lemon juice, ketchup, butter, sugar, salt and spices. Cook for 3-5 minutes, stirring slowly until the sauce thickens.
16. Finely chop the dill and lightly grind with a pestle until the aroma and juice are released. Add dill to the sauce and stir. Serve cutlets with sauce and side dish! Bon appetit!
Buckwheat cutlets made from eggplant and mushrooms – dietary
The cutlets are easy to prepare and take minimal time. There is absolutely no need for meat here; buckwheat with mushrooms and nuts can completely replace any minced meat.
This recipe can be called dietary; by removing one egg from the composition and replacing it with starch, the dish will turn out lean, but the taste will not be affected.
Compound:
- 2 pcs. eggplant;
- 55 g nuts;
- 5-6 tbsp. l. boiled buckwheat;
- 160 g mushrooms;
- 1 clove of garlic;
- 1 egg;
- 2.5 tbsp. l. flour.
Cooking step by step:
To prepare vegetable cutlets, we will need the following ingredients: eggplant, chicken eggs, breadcrumbs, refined vegetable oil, garlic, salt and ground black pepper.
First, let's take care of the eggplants (take 3 medium-sized pieces - about 200-250 grams each), which I suggest baking in the oven. To do this, wash the eggplants and place them on a baking sheet or baking dish. I advise you to cover it with baking paper or food foil so that you don’t have to wash the baking sheet later (a tip for lazy people like me). Preheat the oven to 200-240 degrees (the higher the temperature, the faster they will be ready). Let the eggplants bake until soft. It is advisable to pierce each one with a fork or knife so that the high temperature does not cause the eggplants to burst.
After 20-30 minutes, the eggplants will be ready - they will first puff up, and then immediately begin to shrink on the table. But the main indicator that the eggplants are ready will be the aroma that you will clearly feel. I check the readiness of the eggplants with a fork - I just press (if they are soft, they are ready). To easily and quickly peel vegetables, you need to steam them. We create a bathhouse for eggplants using any convenient method. To do this, you can place the eggplants in a bag and seal it tightly. After this, wrap it in a towel and let it lie for 5-7 minutes.
Then remove the skin from the eggplants. You can cut each one lengthwise and scrape out the pulp with a spoon. Or, as I did, remove the skin with a knife, not forgetting to cut off the stalk.
Let the eggplant pulp cool to a lukewarm state, then transfer the vegetables to the bowl of a food processor. If you don’t have one, finely chop the eggplants with a knife or pass through a meat grinder. Add a couple of medium-sized chicken eggs, 100 grams of breadcrumbs, peeled garlic cloves, salt and pepper.
We punch everything until it turns out to be a smooth and homogeneous mass. Let the minced meat for future cutlets stand so that the crackers swell, absorbing moisture.
After this, heat odorless vegetable oil in a frying pan. With wet hands, form the minced meat into cutlets. Place in a frying pan and fry over low heat until the underside is golden brown.
After this, turn the eggplant cutlets over and cook the other side until cooked.
Remove the finished cutlets from the frying pan, transfer them to a plate (you can put napkins so that they absorb excess oil) and fry the rest of the preparations. In total, from the specified number of ingredients used, I get 11 pieces.
You will like tender, aromatic, tasty and satisfying eggplant cutlets. I served the cutlets with my favorite adjika - be sure to look here for the recipe. Cook for your health, friends, and bon appetit!
Recipe for eggplant cutlets. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Eggplant cutlets”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 143.9 kcal | 1684 kcal | 8.5% | 5.9% | 1170 g |
| Squirrels | 7 g | 76 g | 9.2% | 6.4% | 1086 g |
| Fats | 10.7 g | 56 g | 19.1% | 13.3% | 523 g |
| Carbohydrates | 4.7 g | 219 g | 2.1% | 1.5% | 4660 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.6 g | 20 g | 8% | 5.6% | 1250 g |
| Water | 51 g | 2273 g | 2.2% | 1.5% | 4457 g |
| Ash | 1.021 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 43.2 mcg | 900 mcg | 4.8% | 3.3% | 2083 g |
| Retinol | 0.039 mg | ~ | |||
| beta carotene | 0.023 mg | 5 mg | 0.5% | 0.3% | 21739 g |
| Vitamin B1, thiamine | 0.032 mg | 1.5 mg | 2.1% | 1.5% | 4688 g |
| Vitamin B2, riboflavin | 0.098 mg | 1.8 mg | 5.4% | 3.8% | 1837 |
| Vitamin B4, choline | 17.69 mg | 500 mg | 3.5% | 2.4% | 2826 g |
| Vitamin B5, pantothenic | 0.141 mg | 5 mg | 2.8% | 1.9% | 3546 g |
| Vitamin B6, pyridoxine | 0.121 mg | 2 mg | 6.1% | 4.2% | 1653 g |
| Vitamin B9, folates | 13.971 mcg | 400 mcg | 3.5% | 2.4% | 2863 g |
| Vitamin B12, cobalamin | 0.186 mcg | 3 mcg | 6.2% | 4.3% | 1613 g |
| Vitamin C, ascorbic acid | 1.76 mg | 90 mg | 2% | 1.4% | 5114 g |
| Vitamin D, calciferol | 0.188 mcg | 10 mcg | 1.9% | 1.3% | 5319 g |
| Vitamin D3, cholecalciferol | 0.065 mcg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 3.051 mg | 15 mg | 20.3% | 14.1% | 492 g |
| Vitamin H, biotin | 1.193 mcg | 50 mcg | 2.4% | 1.7% | 4191 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 0.8369 mg | 20 mg | 4.2% | 2.9% | 2390 g |
| Niacin | 0.372 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 145.08 mg | 2500 mg | 5.8% | 4% | 1723 g |
| Calcium, Ca | 166.15 mg | 1000 mg | 16.6% | 11.5% | 602 g |
| Silicon, Si | 0.127 mg | 30 mg | 0.4% | 0.3% | 23622 g |
| Magnesium, Mg | 11.51 mg | 400 mg | 2.9% | 2% | 3475 g |
| Sodium, Na | 220.19 mg | 1300 mg | 16.9% | 11.7% | 590 g |
| Sera, S | 21.63 mg | 1000 mg | 2.2% | 1.5% | 4623 g |
| Phosphorus, Ph | 121.6 mg | 800 mg | 15.2% | 10.6% | 658 g |
| Chlorine, Cl | 39.35 mg | 2300 mg | 1.7% | 1.2% | 5845 g |
| Microelements | |||||
| Aluminium, Al | 553.3 mcg | ~ | |||
| Bor, B | 65 mcg | ~ | |||
| Vanadium, V | 2.85 mcg | ~ | |||
| Iron, Fe | 0.488 mg | 18 mg | 2.7% | 1.9% | 3689 g |
| Yod, I | 2.44 mcg | 150 mcg | 1.6% | 1.1% | 6148 g |
| Cobalt, Co | 1.248 mcg | 10 mcg | 12.5% | 8.7% | 801 g |
| Manganese, Mn | 0.1563 mg | 2 mg | 7.8% | 5.4% | 1280 g |
| Copper, Cu | 101.34 mcg | 1000 mcg | 10.1% | 7% | 987 g |
| Molybdenum, Mo | 7.113 mcg | 70 mcg | 10.2% | 7.1% | 984 g |
| Nickel, Ni | 0.07 mcg | ~ | |||
| Tin, Sn | 0.16 mcg | ~ | |||
| Selenium, Se | 4.905 mcg | 55 mcg | 8.9% | 6.2% | 1121 g |
| Titanium, Ti | 0.35 mcg | ~ | |||
| Fluorine, F | 12.71 mcg | 4000 mcg | 0.3% | 0.2% | 31471 g |
| Chromium, Cr | 0.29 mcg | 50 mcg | 0.6% | 0.4% | 17241 g |
| Zinc, Zn | 0.629 mg | 12 mg | 5.2% | 3.6% | 1908 |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.58 g | ~ | |||
| Mono- and disaccharides (sugars) | 2 g | max 100 g | |||
| Glucose (dextrose) | 1.915 g | ~ | |||
| Sucrose | 0.255 g | ~ | |||
| Fructose | 0.511 g | ~ | |||
| Essential amino acids | 0.232 g | ~ | |||
| Arginine* | 0.255 g | ~ | |||
| Valin | 0.409 g | ~ | |||
| Histidine* | 0.217 g | ~ | |||
| Isoleucine | 0.32 g | ~ | |||
| Leucine | 0.544 g | ~ | |||
| Lysine | 0.518 g | ~ | |||
| Methionine | 0.156 g | ~ | |||
| Methionine + Cysteine | 0.053 g | ~ | |||
| Threonine | 0.236 g | ~ | |||
| Tryptophan | 0.082 g | ~ | |||
| Phenylalanine | 0.323 g | ~ | |||
| Phenylalanine+Tyrosine | 0.133 g | ~ | |||
| Nonessential amino acids | 0.479 g | ~ | |||
| Alanin | 0.221 g | ~ | |||
| Aspartic acid | 0.472 g | ~ | |||
| Glycine | 0.138 g | ~ | |||
| Glutamic acid | 1.297 g | ~ | |||
| Proline | 0.607 g | ~ | |||
| Serin | 0.356 g | ~ | |||
| Tyrosine | 0.322 g | ~ | |||
| Cysteine | 0.051 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 40.76 mg | max 300 mg | |||
| beta sitosterol | 13.08 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.1 g | max 18.7 g | |||
| 4:0 Oil | 0.17 g | ~ | |||
| 6:0 Kapronovaya | 0.064 g | ~ | |||
| 8:0 Caprylic | 0.034 g | ~ | |||
| 10:0 Kaprinovaya | 0.085 g | ~ | |||
| 12:0 Lauric | 0.114 g | ~ | |||
| 14:0 Miristinovaya | 0.383 g | ~ | |||
| 15:0 Pentadecane | 0.001 g | ~ | |||
| 16:0 Palmitinaya | 1.431 g | ~ | |||
| 17:0 Margarine | 0.002 g | ~ | |||
| 18:0 Stearic | 0.618 g | ~ | |||
| 20:0 Arakhinovaya | 0.021 g | ~ | |||
| 22:0 Begenovaya | 0.046 g | ~ | |||
| Monounsaturated fatty acids | 2.817 g | min 16.8 g | 16.8% | 11.7% | |
| 16:1 Palmitoleic | 0.073 g | ~ | |||
| 17:1 Heptadecene | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.649 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.002 g | ~ | |||
| Polyunsaturated fatty acids | 4.056 g | from 11.2 to 20.6 g | 36.2% | 25.2% | |
| 18:2 Linolevaya | 4.008 g | ~ | |||
| 18:3 Linolenic | 0.042 g | ~ | |||
| 20:4 Arachidonic | 0.006 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 1.5% |
The energy value of eggplant cutlets is 143.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Recipe for “Eggplant cutlets with spicy sauce”:
1. Peel the eggplants and cut into pieces.
2. Boil the eggplants in plenty of salted water until soft. As soon as they begin to darken during cooking, it means it’s enough to cook.
3. Place the eggplants in a sieve and drain the water.
4. Using a tea saucer, lightly pressing it, remove excess water from the eggplants. The weight of my (pressed) eggplants is 420 grams.
5. Fry the hot pepper in heated vegetable oil (1 tbsp). Then remove the pepper and leave the oil.
6. In pepper oil, fry the peeled and cut onions into half rings until transparent.
7. Then add the onions to the eggplants.
8. Add peeled and chopped garlic, grind with a blender.
9. Add soft cheese to the eggplant mixture.
10. Add egg, salt, pepper and mix.
11. Then add 1 tbsp. l. breadcrumbs and knead into a soft dough.
12 Roll the cutlet blanks in breadcrumbs. It turned out to be 8 pieces.
13. Fry the cutlets in hot oil.
14. Let's prepare the sauce. Stir 1 tbsp in 200 ml of water. l. flour. Add milk and bring to a boil over low heat, stirring occasionally.
15. Then add lemon juice, ketchup, butter, sugar, salt and spices. Cook for 3-5 minutes, stirring slowly until the sauce thickens.
16. Finely chop the dill and lightly grind with a pestle until the aroma and juice are released. Add dill to the sauce and stir. Serve cutlets with sauce and side dish! Bon appetit!
How to cook “Meat cutlets with eggplant”
Prepare the ingredients for making meat cutlets with eggplant.
Peel, wash and finely chop the onions. Place in the pan.
Pour in a little sunflower oil and fry lightly.
Wash the eggplant, peel and cut into circles.
Fry the eggplants in a frying pan on both sides, but not until brown.
Wash the pork and pass through a meat grinder.
Do the same with the fried onions and fried eggplants.
Fill the white loaf or roll with cold, boiled water and squeeze out after a few minutes. Wash the parsley. Pass these ingredients through a meat grinder.
Salt and pepper the minced meat to taste.
Mix the minced meat for the cutlets thoroughly.
With wet hands, form the minced meat into cutlets and place in a hot frying pan with sunflower oil.
Fry the cutlets on both sides until golden brown. Then put it on a plate or frying pan and put it in the oven. Bake the cutlets for another 10-15 minutes at a temperature of 185-190 degrees.
Meat cutlets with eggplant are ready. Serve with any side dish.
