# Barbecues the
eggplants. Then remove the inner side of the
eggplants and rest them in the mixture of water and
lemon juice.
# Put butter into a small deep pot and melt it. Then add 2 tbsp
flour on it and roast it for about 2-3 minutes. Add 1 cup cold
milk on it and cook until the mixture reaches to the consistency of thick
milk pudding.
# Remove the
eggplants from the mixture of
lemon juice and water, then place them onto a strainer. Then dice them finely and add into the mixture of
milk, mix it.
# Then, add grated kasar
cheese, finely sliced parsley, black
pepper, salt and 12 tbsp
flour in it and knead it.
# Pick pieces from the prepared mixture and shape them however you want. (You can wet your hands while shaping them.). Then fry them in hot oil.
# Serve it hot.
