Malzemeler
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5 eggplants (1 kg)
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1 egg
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4 tablespoons whole wheat flour
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120 g white cheese (feta-style)
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½ bunch dill
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1 tablespoon Livvy olive oil
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1 packet (10 g) baking powder
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Salt, black pepper
Tarifler
Pierce the eggplants in a few spots and roast them in the oven at 200°C (390°F).
Scoop out the flesh of the roasted eggplants into a bowl, chop with a knife, and let them cool.
Add the egg, whole wheat flour, crumbled white cheese, finely chopped dill, olive oil, baking powder, salt, and black pepper. Mix thoroughly.
Drop spoonfuls of the mixture onto a baking tray lined with parchment paper.
Bake at 200°C (390°F) until the tops are golden.
Serve with yogurt mixed with garlic, fresh mint, and red pepper flakes. Enjoy!
