Peynirli-Yumurtali Patlican

(Egg with Cheese and Eggplant)




Eggs 4 medium size 200 g
White cheese 1 cup 210 g
Eggplant 2 large size 600 g
Salt 1 teaspoon 6 g
Oil (absorbed during frying) 2/3 cup 130 g


Combine slightly beaten egg and cheese; mix well, set aside. Pare eggplants in strips 1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slice. Sprinkle with salt. Top with egg-cheese mixture evenly. Heat oil in a heavy skillet. Brown eggplany slices with topped sides up. Turn up-side down and brown other sides. Remove from skillet, Drain on paper. Serve hot or cold.

6 servings

Nutritive Value (Approx. per serving):

Energy349 cal
Protein10.5 g
Fat30.0 g
Carbohydrate5.6 g
Calcium191 mg
Iron1.25 mg
Phosphorus190 mg
Zinc 2 mg
Sodium529 mg
Vitamin A165 iu
Thiamin (B1)0.07 mg
Riboflavin (B2)0.13 mg
Niacin0.56 ,g
Vitamin C4 mg
Cholesterol    170 mg

Regional Characteristics :

     It is prepared in the Marmara Region in the summer. It is served for lunch or supper with pilaf or any vegetable sald as well as an appetizer.

Soups Meats Pilafs Chicken Vegetables Fishs Dolmas and Sarmas
Eggs Legumes Salads Dessert Hoshafs Beverages Böreks, Mantis and Çöreks