Patlijan

Cheese Stuff Eggplant

3 eggplants
1 tablespoon parsley, finely minced
1/2 pound cottage cheese
4 eggs
4 tablespoons butter
2 teaspoon cream of wheat

Remove stem from eggplant, cut each unpeeled eggplant in half. Bring salted water to cover eggplant to boil. Cook eggplant until tender. Do not overcook. Remove from water and cool.

Beat egg and cook in melted butter. Add cottage cheese, Cream of Wheat, parsley and stir. Remove pulp from eggplant, add to egg mixture and stir. Arrange eggplant shells in greased 10x14 baking pan. Fill shells with prepared mixture. Cover with foil and bake in 350o preheated oven 20 minutes, Let rest 15 minutes.

Serves 6


Comments:

I have been making patlijan for 40 years, and never heard of this recipe. Especially with the cream of wheat. Must come from a specific part of anatolia.
Vigen Baboghlian, somerset, nj


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