EGGPLANT KOFTE Patlican Koftesi
5 Servings
1 bunch parsley
1 coffee cup flour
1 glass oil
1 kilo eggplants
2 coffee cups grated cheese (kashar or gruyere)
3 eggs
the juice of 1 lemon

For the Sauce:

1 and 1/2 soup spoons salt
1 coffee cup flour
2 soup spoons butter
3/4 glass milk
the juice of 1 lemon

Cook the eggplants holding them by the stem and turning them over an open flame. Remove the skin with a knife and then soak the eggplants in water to which the lemon juice has been added. Make a white sauce with the butter, flour and milk. Mix for 2 minutes. Then add the grated cheese, 1 soup spoon salt and some chopped parsley. Squeeze the water out of the eggplants and add them to the sauce. Beat vigorously with a whisk for 5 minutes, then put the mixture into the refrigerator for 2 hours. Take portions, the size of a walnut from the mixture, roll them into balls, dip them in flour, and fry them in oil. (You may also deep fry them). Serve hot.