A Jewish dish. Very tasty, turned out to be! She ate everything, my husband had to re-fry..
|Cooking time 20 minutes||Number of servings 2|
Eggplant cut into strips with a thickness of 0.5 cm, salt and leave for 10 minutes to remove the bitterness. Be rinsed in water.
in a bowl, mix cumin seeds and sesame seeds
Soak the eggplant in egg, roll in caraway seeds and sesame seeds
Fry in butter on both sides until Golden brown.
Spread on a napkin to soak up excess oil.