Moroccan Eggplant (Aubergine) Fritters |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These are lovely to snack on with a glass of wine. Ingredients:
1 large eggplant, peeled, cut into 2 inch pieces |
2 large eggs |
2 cups dry breadcrumbs |
1 cup coarsely chopped cilantro |
1/2 cup sultana raisin |
1/2 cup greek yogurt |
3 garlic cloves, minced |
1/2 jalapeno chile, minced |
2 teaspoons tomato paste |
1 teaspoon hot paprika |
1 teaspoon ground cumin |
1/2 teaspoon curry |
1/2 teaspoon ground coriander |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1 pinch ground cardamom |
1 cup all-purpose flour |
2 eggs, beaten to blend |
tzatziki (included in my recipes) |
Directions:
1. Microwave eggplant until tender.
2. Transfer to processor and puree.
3. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
4. Place 1 rounded tablespoonful of mixture into flour and turn to coat.
5. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
6. Flatten between palms of hands forming 3 inch oval patties.
7. Transfer to baking sheet.
8. Repeat, using up all of eggplant mixture.
9. Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
10. Add patties and cook until golden-brown, about 3 minutes per side.
11. Transfer to paper towels to drain.
12. (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.
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