The Eggplant That Drives Everyone Crazy! Tastes Better Than Meat!

These baked eggplant patties disappear from the plate faster than I can serve them. Tender inside, golden on top, loaded with fresh dill, parsley and melty cheese — and they're baked, not fried. One eggplant is all it takes 👇

INGREDIENTS

1 eggplant (400–500 grams)
1 tablespoon salt (for soaking)
Water
1 bunch of parsley
1 bunch of dill
2 tablespoons vegetable oil
3 cloves of garlic
1 onion
2 eggs
100 grams hard cheese
Salt and black pepper to taste
3 tablespoons semolina (or 2 tablespoons breadcrumbs)
A little olive oil for the top
HOW TO MAKE IT

Dice the eggplant, cover with 1 tablespoon of salt and water, and let it sit for 10 minutes to remove the bitterness.
Drain and pat the pieces dry.
Fry the eggplant in vegetable oil with chopped garlic and onion until soft.
Transfer to a bowl and let it cool slightly, then mash.
Add the eggs, chopped dill and parsley, grated cheese, salt and black pepper.
Stir in the semolina (or breadcrumbs) and let the mixture rest for 10 minutes so it thickens.
Shape into patties and place them on a baking sheet lined with parchment.
Drizzle with a little olive oil.
Bake in a preheated oven at 180°C (350°F) for 20 minutes, until golden.
Why it works: soaking the eggplant kills the bitterness, and the semolina soaks up all the moisture — so the patties come out tender, not soggy, with no deep frying at all.

What country are you watching from? It would be lovely to chat with you in the comments! ❤️