Dim Beguner Cutlet (Egg & Eggplant Cutlet)

Serves four people.

Ingredients:

• Eggs - 3
• Small round eggplants - 3
• Chopped onion - 3 tablespoons
• Chopped chili - 4 tablespoons
• Chopped coriander - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper -½ teaspoon
• Cumin powder - 1 teaspoon
• Crumbs - 4 tablespoons
• Oil - for frying
• Beaten egg - 1 (for frying)

Preparation:

• Cut the eggplants lengthwise into two. Keep the stem.
• Boil eggplants in water upside down.
• Drain the water once boiled. Keep aside for cooling.

• Soft boil the eggs and slice them into thin pieces.
• Mix the eggs with onions, chili, coriander, and salt.

• Slowly scoop out the soft seeded pulp out of the eggplants with spoon.
• Keep the skin as intact as possible, and keep aside.

• Mash eggplants and mix with the egg mixture.
• Add black pepper and cumin to the mix.
• If the mix is too soft, add crumbs to harden slightly.
• Stuff the eggplant skins with the mix, and press down hard with a spoon.
• Add a layer of beaten eggs on top of the mix and add more crumbs.
• Fry each cutlet in oil and serve hot.