Fried Eggplant with Cheese

(Peynirli Patlican Kizartmasi, Aegean Region)

1 medium eggplant, peel alternating strips of skin lengthwise, cut in round slices

Filling:
1 cup Halloumi Cheese or Mozzarella, grated
1 tbsp corn starch
1 tsp mint
1/4 cup dill, chopped
1 egg

Sunflower oil for frying

Soak the eggplants in 2 cups of water with salt for about 20 minutes. Squeeze and dry them with a paper towel.

Mix all the filling ingredients in a small bowl. Take a spoonful and place on one side of an eggplant slice. Do not press over the top, instead keep it in a half ball shape.

Heat the oil in a skillet over medium-high heat. First fry the filling side until nicely colored. Then turn over and fry the other side. Place on a plate with a paper towel to soak up extra oil.

Serve while still warm as an appetizer.

5 servings.