These eggplant patties are golden brown on the outside; soft, warm and delicious in the inside. Feel free to adjust the seasoning, if you like spicier, add more hot chili pepper; if you prefer more garlicky, add a few more cloves of garlic. These patties are delicious enough to be served directly, or make a creamy sauce with yogurt or sour cream.
YIELD
8 servingsPREP
10 minCOOK
1 1/6 hrsREADY
1⅓ hrsIngredients
Directions
Place the diced eggplant in a small deep bowl.
Season with salt and compress with heavy object.
Let it stand for approximately 1 hour.
Squeeze out excess juice and set aside.
In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper.
When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp.
Discard the garlic.
In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley.
Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
Heat vegetable oil in a large non-stick frying pan or skillet.
Wet your hands and begin to scoop ½ cup of mix to make patties.
Start to fry when oil is very hot.
Cook for 4 minutes on each side until golden brown.
Remove from pan and place on tray lined with paper towels to cool and absorb excess oil.
Serve immediately.
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