Patlıcan Kızartması / eggplants / balancane with hats

Fine Turkish meza, balancane / eggplant with cheese caps.

Preparation steps

If you like ducklings and don't want to fry them warm recommendations for THIS recipe. HERE you can find more of my eggplant recipes / either as a soup, stuffing, salad or side dish. Peel and slice the aubergines into slices. Put them in cold salted water to stand for ten minutes. Drain well and dry. Make the filling: Add grated cheese, eggs and flour to the bowl, add a little salt and pepper. Mix everything well. Fill the balances so that you put a spoonful of stuffing on each feta on one side only like a hat.
Bake the pabalancans first from the bottom / uncooked when they have caught the color along the outer edge, turn them over and continue baking until they catch a fine color. Drain them well on kitchen paper.
Serve hot or cold sprinkled with chopped hot peppers and parsley with a fine yogurt sauce.

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