Eggplant Cutlets

Method

1. Preheat the oven to 180°C. Wash the eggplants and place them whole in a baking dish. Bake for 25–30 minutes until soft.
2. While the eggplants bake, prepare the tzatziki: peel the cucumber, cut it in half lengthwise, and remove the seeds with a spoon. Grate the cucumber.
3. In a bowl, combine the grated cucumber with Greek yogurt, minced garlic, chopped fresh mint, black pepper, a drizzle of olive oil, salt, and lemon juice. Mix well.
4. Prepare the tahini sauce: in a small bowl, mix tahini paste with lemon juice and a little water until smooth and fluid.
5. Slice the tomatoes into rounds. Season with black pepper, olive oil, and fresh mint.
6. Peel the Tropea red onion and slice it into rings. Soak the rings in a mixture of water and white vinegar to reduce sharpness.
7. Prepare the batter: mix 00 flour with water until smooth and slightly thin.
8. Once the eggplants are baked, remove them from the oven and let cool slightly. Peel off the skin, leaving the stem attached. Gently flatten the eggplant with your hand.
9. Dip the eggplant into the batter, then coat generously with breadcrumbs (preferably homemade). Press the breadcrumbs to adhere.
10. Heat oil in a pan for frying. Fry the breaded eggplant cutlets until golden and crispy on both sides. Drain on paper towels.
11. To serve, place the fried eggplant cutlet on a plate. Spoon over tzatziki and tahini sauce. Arrange tomato slices and onion rings on top. Garnish with fresh mint. Serve immediately.