Sveta liked these cutlets. She loves aubergines and the taste really comes out in this recipe. Sometimes the taste of aubergines reminds me of mushrooms a little bit and aubergines and mushrooms do go well together, but that's another story.
Ingredients
400-500g of aubergines
250-300g of tofu
2 tablespoons of flour
A handful of almonds, chopped or ground
2 cloves of garlic
Black pepper
Salt
Oil for frying
Put the whole aubergines in a pan of boiling water and boil for about 15 minutes. Drain off the hot water and cover the aubergines with cold water. Leave to cool for a few minutes then drain again. Cut off the stalk end of each aubergine and strip off the skin. Use your hands to press out excess water, then chop the aubergines and put in a flat bottomed container with crumbled tofu and chopped garlic. Mash the mixture well then stir in the almonds, flour, salt and pepper.
The mixture might be a bit sloppy it will hold together enough to form cutlet shapes. Lay them gently in a hot pan containing a little oil and fry on a medium heat for about five minutes each side. Avoid poking at the cutlets while they're cooking and they'll firm up and come unstuck from the pan in their own time.