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Eggplant Fritters

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Ingredients

  • To serve:
  • 1 large eggplant, about 1 ½ lbs, cut into ½ inch thick slices
  • 2 tbsp olive oil
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 4 tbsp chopped fresh parsley
  • 2 ¼ cups fresh white bread crumbs
  • 1 cup grated Parmesan cheese (generous cup)
  • 1 cup feta cheese, crumbled (generous)
  • 3 tbsp flour
  • oil for shallow frying
  • salt and freshly ground black pepper
  • Plain yogurt, flavoured with fried red chilies and cumin seeds
  • Lime wedges

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F. Brush the eggplant slices with the olive oil, then place them on a baking sheet and bake for about 20 minutes until golden and tender.
Chop the slices finely and place them in a bowl with the egg, garlic, parsley, bread crumbs, and both cheeses.
Add salt and peper to taste, and mix well. Let the mixture rest for about 20 minutes. If the mixture looks very sloppy, add more bread crumbs.

Divide the mixture into eight balls and flatten them slightly. Place the flour on a plate and season with salt and pepper. Coat the fritters in the flour, shaking off any excess.

Shallow fry the fritters in batches for 1 minute on each side, until golden brown. Drain on paper towels and serve with the flavoured yogurt and lime wedges.

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