Juicy Cutlets with Eggplant

Ingredients

• Ground meat 20 oz
• Eggplants 5 oz
• Onion 2 pieces
• Paprika 1 teaspoon
• Khmeli-suneli 1 teaspoon
• Salt to taste
• Ground Black Pepper to taste
• Semolina 1 tablespoon
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare all ingredients — ground meat (here pork and beef), vegetables, and spices. Rinse the eggplants and peel the onions.

Step 2

Finely chop the onion. If the onions are medium-sized, you can use 2 pieces, or 3 pieces if they are smaller than medium.

Step 3

Sauté the onion until golden. This will give the cutlets a more delicate flavor and juiciness.

Step 4

Boil the eggplants in salted boiling water until soft (5–7 minutes).

Step 5

Cool the eggplants, peel them, and chop finely.

Step 6

Add the sautéed onion and chopped eggplants to the ground meat.

Step 7

Add paprika.

Step 8

Add khmeli-suneli or any other favorite spices.

Step 9

Salt and pepper to taste.

Step 10

Add a tablespoon of semolina and mix the ground meat thoroughly.

Step 11

Form the cutlets.

Step 12

Fry first on high heat for 1–2 minutes on each side to form a crust, then on low heat until cooked through.

Step 13

Serve the cutlets with any side dish (ideally mashed potatoes) or salad.