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Deep-fried Cheese-stuffed Eggplant
Serves : 4 person(s)
Ingredients
4      Baby Eggplants
2      Tomatoes, diced
1  tbsp     Bread crumbs (fresh, for toast)
40  gms     Anthotiro cheese, diced
1      Sprig thyme, chopped
1      Sprig parsley, chopped
1  tbsp     Extra virgin olive oil
4      Phyllo pastry (sheets)
3  tbsp     White wine
2  tbsp     Flour
1/2  tsp     Sugar
1  tsp     Shallots (chopped)
2      Tomatoes, peeled and diced
1      Zucchini, diced
1  tbsp     Extra virgin olive oil
      Oil for frying
      Salt
      Pepper
Preparation Method

Slice eggplants lengthwise. Scoop out pulp. Mix together Anthotiro cheese, tomatoes, breadcrumbs, thyme, parsley, salt and pepper. Stuff eggplants with the mixture and wrap in phyllo pastry. Make a batter with flour, wine, salt, pepper, sugar and a little water. Dip eggplants in batter and deep fry for 4-5 minutes in hot oil. Sweat shallots in olive oil, add tomato and zucchini. Stir fry for a few minutes, season and serve with eggplant.






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