Eggplant cutlets in a potato coat

A wonderful dish for those who like eggplant. Eggplant cutlets are prepared easily and quickly.

Ingredients

• Eggplant - 2 pcs. (450 g)
• Potatoes - 500 g
• Bulb onion - 1 pc.
• Garlic - 2 cloves
• Eggs - 2 pcs.
• Flour - 2 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Directions

1. Wash the eggplants, cut off the stalk and cut into slices.
2. Pass the eggplant, onion and garlic through a meat grinder. I put a sieve on the bowl and twisted the vegetables directly onto the sieve so that the excess liquid would drain. By the way, there was very little of it.
3. Add flour and a lightly beaten egg to the eggplant. Season with salt and stir.
4. We will get a mass from which you can already cook cutlets. But we rarely cook a dish from only eggplants - their taste is sharp, the tongue stings. Other vegetables and sauces are usually present. If you decide to fry cutlets from this mass, then prepare vegetable sauce for the eggplant cutlets (finely chopped and fried onions, carrots and tomatoes). And I'll hide the eggplants in the potatoes.
5. Peel and grate potatoes. Add salt, pepper and egg. The potatoes are very juicy and can also be placed in a sieve or colander.
6. From the eggplant mass, make an oblong blank for the cutlet.
7. Put a little potato mass in the palm of your hand, like a cake. Top - eggplant cutlet and cover it with potatoes.
8. Form all eggplant patties with potatoes.
9. In a frying pan with preheated oil, over moderate heat, fry the eggplant cutlets, for a few minutes on each side, until golden brown.
10. I prepared mushroom sauce and tomato salad for eggplant cutlets. But just delicious with ketchup or mayonnaise.
11. Bon Appetit!