Eggplant Fritters Tuna and Goats Cheese

 Eggplant Fritters Tuna and Goats Cheese

Difficulty: medium 

Preparation: 30 minutes plus standing time 

Cooking: 25 minutes 

Servings: for 4 people 

Ingredients:

• 3 long aubergines 
• 160 g of tuna in oil 
• 2 goats cheese
• 2 anchovy fillets in oil
• 20 g of pitted green olives 
• 100 g of type 00 flour 
• 1 egg 
• 1 teaspoon dried oregano 
• 2 tablespoons of extra virgin olive oil 
• peanut oil for frying 

Preparations:

Trim and wash the aubergines cut them lengthwise into slices about 7 mm thick; sprinkle them with coarse salt and leave them for 1 hour in a colander to eliminate the bitter vegetation water. 

 In a bowl mix the flour with a pinch of salt, two tablespoons of oil, the oregano and enough water to obtain a velvety and homogeneous batter (it will take about a glass).

 Let the dough rest for half an hour, then incorporate the egg yolk and egg white until stiff. Drain the tuna and anchovy fillets; chop them together with the pitted olives and mix the goat cheeses into the mixture. 

Gently dab the aubergine slices with kitchen paper. Spread the tuna, anchovy and goat cheese mixture on half of the aubergine slices and overlap the remaining ones, forming "sandwiches". Press them well and dip them in the batter. 

Fry the pancakes thus prepared in abundant boiling oil. some curly lettuce leaves for decoration sale coarse salt. 

As the pancakes are ready, remove them with a slotted spoon and place them on a sheet of absorbent kitchen paper to lose the grease. 

Serve them very hot, decorating the dish with a few curly lettuce leaves.