Best Eggplant Aubergine Pancakes Recipes

EGGPLANT PANCAKES

Steps:

• Preheat the oven to 350 degrees F. Place the eggplants, left whole, in a baking dish (do not crowd them) and bake at 350 degrees F for 45 minutes or until the skin is soft and wrinkled. Remove the eggplant from the oven. Let cool just enough so they can be handled (but still warm). Peel the skin off and let any liquid drain off. Chop the eggplant and place in a bowl. Add the cheese, eggs, and flour. Mix well. Season as desired with salt. Heat oil in a wide skillet. Form the eggplant mixture into patties and place in the hot oil. Cook, turning once, until browned on both sides. Remove from the oil and let drain on paper toweling. Serve hot.

EGGPLANT CROQUETTES

Steps:

• Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
• Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
• Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

EGGPLANT (AUBERGINE) PATTIES

Steps:

• Peel eggplant and cut into small pieces.
• Boil in salted water until tender.
• Drain well and mash.
• Stir in all other ingredients.
• Spray non-stick skillet with cooking spray, or add a small amount of oil.
• Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

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.

MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES

Steps:

• Preheat oven to 375°F.
• Brush eggplant slices evenly with olive oil.
• Bake for 20 minutes until golden brown and tender.
• Remove from oven, and finely dice the eggplant slices.
• In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• Add the salt and pepper in quantities at your discretion.
• Mix everything well and place in the refrigerator 20min to firm up.
• (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• Divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• Coat with flour.
• Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

EGGPLANT (AUBERGINE) ROMANO

Steps:

• Preheat oven to 350 degrees F.
• In a heavy bottomed skillet, cook eggplant in olive oil until tender.
• Drain.
• Mix tomato (sauce) with garlic and oregano.
• Add chives to ricotta.
• Mix crumbs with Romano.
• In greased 12 X 8 baking dish, place half the eggplant.
• Top with 1/2 the ricotta.
• Top with 1/2 the tomato mixture.
• Top with 1/2 the crumb mixture.
• Repeat.
• Bake for 30 minutes or until bubbly.