The ingredients couldn't be more simple: one package of Goya empanada discs, defrosted; breaded eggplant cutlets (I used a package of the frozen kind that I bought from BJ's).
You can either chop up the cutlets or fold them and use them whole. Just put 1-2 cutlets in one of the discs, and fold to close.
You can fry them if you'd like, but I've tried to make them healthier by baking them. Place the finished empanadas on a lightly oiled baking sheet, brush some egg wash on them, and bake at 350 degrees for 10 minutes, then another 10 minutes at 450 degrees to get them nice and crunchy. Voila! You have a quick, easy and relatively healthy eggplant empanada to munch away on.
I'll post the non-fried eggplant recipe after I make it this weekend.
2 comments:
These look great. I seal mine with a fork. I wet the inner edge of disk, then fold. The water acts as the glue, then with a fork I go along the outer edges. It gives the empanadas a nice edge.
I've tried that, but mine always seem to open up during baking. Maybe the water's the trick. I'll try it. Thanks!
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