Hot & Spicy Eggplant Patties
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
baby eggplant
skin-on and diced |
* |
| 2 | teaspoons |
salt
|
|
| ½ | cup |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
cracked |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | each |
red hot chili pepper, dried
diced |
*
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
romano cheese
|
*
|
| 1 ¼ | cups |
bread crumbs
unseasoned |
|
| 1 ½ | cups |
olive oil
light |
|
| 1 | x |
italian parsley
Fresh flat-leaf, finely chopped |
*
|
| 1 | x |
basil
fresh, finely chopped |
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
baby eggplant
skin-on and diced |
* |
| 1E+1 | ml |
salt
|
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 2 | cloves |
garlic
cracked |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | each |
red hot chili pepper, dried
diced |
*
|
| 2 | large |
eggs
|
|
| 45 | ml |
romano cheese
|
*
|
| 296 | ml |
bread crumbs
unseasoned |
|
| 355 | ml |
olive oil
light |
|
| 1 | x |
italian parsley
Fresh flat-leaf, finely chopped |
*
|
| 1 | x |
basil
fresh, finely chopped |
*
|
| 1.3 | ml |
black pepper
|
|
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.
