Pasticho of Eggplant (Aubergine) (Venezuela)

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READY IN:
3hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
  2. Make a batter with the egg, the flour and the spices and "batter" the eggplant. Fry until golden.
  3. Lightly fry the onions and add the tomato, making a sauce.
  4. Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 °C oven for 1/2 hour.

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