Cigar leaves
Medium eggplant
6 medium fresh champignon mushrooms
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250 grams cream cheese
Half a kilo of grated mozzarella cheese or grated yellow cheese
A spoonful of pesto
A handful of chopped cranberries
A handful of chopped parsley
2 tablespoons teriyaki sauce
A teaspoon of salt
A teaspoon of ground black pepper
A cup of flour
A quarter cup of water
For the sauce on the side: pesto seasoning and chili sauce
• Cut the eggplant into cubes and fry.
• Finely chop the mushrooms and lightly fry.
• Place the eggplant and mushrooms in a bowl and add the cream cheese, mozzarella cheese or yellow cheese, pesto, teriyaki, salt, black pepper, parsley and cranberries and mix everything together until smooth.
• Place flour and water in a bowl and mix well to form a very thick batter.
• Place a heaping tablespoon of the cheese mixture in the corner of the cigar leaf, fold the edges of the cigar inward and brush the sides with the flour and water mixture. Roll and brush again with flour and water to seal and fry.
• Serve with chili sauce and mixed pesto on the side.
