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I was talking to my friend Gila one day, and she mentioned an eggplant dip she made that was amazing. I tried it, tweaked it, and loved it. When I had a little left over, I decided to experiment with chicken cutlets. After all, we coat cutlets with ketchup and mayo, so why not with this dip? It was an instant hit. Make more than you think you’ll need.
2 pounds (1 kilogram) chicken cutlets
Gefen Bread Crumbs or homemade (see note)
2 medium-large eggplants
2/3 cup Gefen Light Mayonnaise
2 medium-large ripe tomatoes, chopped
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
2 pinches sugar
Preheat oven to 350 degrees.
Pierce eggplants here and there with a knife or fork (this is to allow steam to escape).
Place on a piece of aluminum foil in the oven and bake for one hour. If the eggplants aren’t soft, you might want to up the temperature for the last 15 minutes. Remove from oven and cool.
Meanwhile, in a one-quart (one-liter) container, place the mayo, tomatoes, garlic, and seasonings.
Slice the eggplants in half lengthwise and scoop out the flesh with a spoon. Add to the container and mix with an immersion blender until smooth. Taste and adjust seasoning if necessary.
Preheat oven to 350 degrees. Prepare a plate with dip and a plate with bread crumbs. Line a baking sheet with Gefen Parchment Paper. Spray generously with cooking spray and set aside.
Smear a tablespoon of dip or more on each side of the cutlets. Coat with bread crumbs and place on tray. When all the cutlets are finished, cover with another piece of parchment paper and slide into the oven.
Bake for approximately 30 minutes. Using tongs or a spatula, carefully turn the cutlets over. Return to oven, uncovered, and bake an additional 10 minutes or until crispy.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger
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