Eggplant bites stuffed with edam cheese slices

2 large eggplants 50 ml olive oil 4 slices of Charalambides Christis Edam Cheese 50 gr flour 2 eggs 100 gr panko or breadcrumbs Salt Pepper

For Serving:

1 tomato, grated 4-5 colorful cherry tomatoes Olive oil

Slice the eggplants into thin slices.

Cook the slices with a bit of olive oil in an air fryer or a pan until softened.

Allow the eggplants to cool.

Place ⅓ slice of edam cheese on each eggplant slice and roll them up into small rolls.

Coat each roll in flour, then dip in beaten egg, and finally coat with panko (or breadcrumbs).

Cook in the air fryer at 200°C (392°F) for 10 minutes or fry in a pan until golden brown.

Serve the bites with freshly grated tomato, colorful cherry tomatoes, and a drizzle of olive oil.

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Eggplant bites stuffed with edam cheese slices

Servings

Preperation

Cooking

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For Serving:

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