Aubergine Fritters Recipes

Steps:

• Microwave eggplant until tender.
• Transfer to processor and puree.
• Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
• Place 1 rounded tablespoonful of mixture into flour and turn to coat.
• Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
• Flatten between palms of hands forming 3 inch oval patties.
• Transfer to baking sheet.
• Repeat, using up all of eggplant mixture.
• Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
• Add patties and cook until golden-brown, about 3 minutes per side.
• Transfer to paper towels to drain.
• (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.

Steps:

• Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
• Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

Steps:

• Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
• Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
• Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
• Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
• Fry 2 to 3 minutes or until well browned.
• Drain on paper towels.

Steps:

• Put oil on to heat first
• In a bowl, sift the gram flour
• Add the red chilli powder, cumin, salt and garam masala. Mix well
• Add enough water to make the batter a medium consistency
• Wash the aubergine, top and tail, slice thinly
• Dip each slice into batter, so it is coated evenly, then place carefully into the oil. Cook until golden brown.
• Serve with mint youghurt
• This snack can be eaten on its own or served with biryani :)

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.