In Greek: μπουρεκάκια μελιτζάνας, pronounced boo-reh-KAHK-yah meh-leed-ZAH-nahs
A mixture of three delicious cheeses marks the filling for thin slices of eggplant that are rolled, dipped in flour, breadcrumbs, and egg, then fried to perfection. Make these in large batches because they will disappear very quickly!
- FOR THE FILLING
- 1 egg
- 1 cup of cold water
- 1/2 cup of olive oil
- 2 cups of flour
- 1 can of evaporated milk
- 7 ounces (200 gr) of feta cheese, crumbled
- 3 1/2 (100 gr) ounces of kefalotyri (or pecorino), grated
- 1 3/4 ounces (50 gr) of edam cheese, grated
- 5 ounces (150 gr) of fresh dill, finely chopped
- sea salt
- freshly ground white pepper
- FOR FRYING
- 3 eggs, beaten
- 1/2 pound (225 gr) of crushed toasted bread crumbs
- 1/2 pound (225 gr) of flour
- oil for frying
- 2 1/4 pounds (1 kg) of large eggplants
Beat the egg with the one cup of water until fully combined.
In a frying pan, heat 1/2 cup of olive oil over medium heat. Add flour and, stirring continuously with a wooden spoon, cook until golden. Add evaporated milk and the water-egg mixture and cook to combine thoroughly. The color may darken.
Set aside to cool to room temperature and transfer to a mixing bowl.
Stir in cheeses and dill.
Trim eggplant stems and ends and cut in very thin slices lengthwise (around 50 slices total). Add several tablespoons of oil to a frying pan and sauté the eggplant slices until softened and lightly browned.
Take a rounded teaspoon of the filling and with hands, form into a small sausage shape. Place at one end of an eggplant strip and roll up.
To fry: Roll each eggplant roll in flour, dip in beaten egg, roll in toasted bread crumbs, and dip in egg once again. Fry in 1/4 inch of hot oil.
Yield: about 50 pieces