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Recipe and ingredients:
Peel 2 eggplants
Cut into large pieces
1 chopped onion
Pass the eggplant and onion through a meat grinder
Drain in a colander to drain excess liquid
1 carrot grated on a fine grater
Add eggplant with onion
1 clove of garlic
1 egg, 50 g flour, salt, pepper
mix well
Grate 4 potatoes on a coarse grater
1 egg, salt, pepper
Place 1/2 tablespoon of potatoes in the palm of your hand
Then 1 tablespoon of eggplant mixture
And 1/2 tbsp potatoes on top
form cutlets
Fry cutlets in vegetable oil under the lid for 2-3 minutes
Flip, cover and cook for another 2-3 minutes
Place the chops in a roasting pan lined with baking paper
Bake at 150°C for 15-20 minutes
2 tablespoons mayonnaise, 2 tablespoons sour cream
cut dill