INGREDIENTS PER 15 PEOPLE
High gluten flour, 3.5 oz.
Milk, 3.4 fl. oz.
Salt, 1 pinch
Red pepper, 1
Yellow pepper, 1
Green pepper, 1
Speck, 2 oz.
Philadelphia cream cheese, 5,3 oz.
Peanut oil, 78 fl. oz.
Mix milk and flour, add the eggs and salt, then whisk them until you get a batter.
Preheat the oil at 338 °F.
Clean the peppers, cut them into strips and fry them for about 6 minutes.
Slice the eggplants, dip them in the batter, fry them for 8 minutes and place them on paper towels to dry.
Stuff the eggplant slices with a little cheese, some stripes of peppers and speck.
Close the edges of the eggplants with a toothpick.
Place them in a platter and serve.
Thanks to: Pentole e Fornelli