Shtoratz: An Armenian Appetizer
an eggplant medium sized
For the stuffing:
60 g of yogurt /drained/
100 grams of cheese
The eggplant is cut into slices lengthwise.
It is salted and left for 15 minutes to let out its bitter juice.
The slices are then washed and dried with a napkin.
Fry the eggplant in heated oil to golden brown.
Drain and leave to cool.
The stuffing is prepared as the cheese is finely chopped and mixed with the drained yogurt, seasoned with white pepper, dill and wild garlic.
Put a teaspoon of stuffing on each slice of eggplant, wrap and make a roll.