Best Eggplant Aubergine Patties Or Eggplant Fritters Recipes

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EGGPLANT FRITTERS



Eggplant Fritters image

These crispy fritters are an excellent side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1 large eggplant (about 2 1/2 pounds)
1/4 cup olive oil
1 small clove garlic, minced
2 tablespoons roughly chopped fresh flat-leaf parsley
1/2 cup fresh or dry bread crumbs
1 tablespoon grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
1 head frisee, washed and dried
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties.
  • Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters.

EGGPLANT (AUBERGINE) PATTIES



Eggplant (Aubergine) Patties image

Make and share this Eggplant (Aubergine) Patties recipe from Food.com.

Provided by karen

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium eggplant
1 teaspoon onion, grated (or you can use minced onion)
1/2 cup breadcrumbs
3 tablespoons flour
1 teaspoon baking powder
1 egg, beaten
pepper

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



Eggplant (Aubergine) Patties or Eggplant Fritters image

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Provided by DeSouter

Categories     Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

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.

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS



Moroccan Eggplant (Aubergine) Fritters image

Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 35m

Yield 12 fritters

Number Of Ingredients 19

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)

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.

ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)



Italian Eggplant Patties (Polpettti De Melanzane) image

Very good meat alternative! Great as an appetizer, sandwich, or main meal topped off with good chunky tomato sauce. Comes from my mother Adelia who has been making these forever. Try these, you will love them!

Provided by ChefRed

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

4 baby eggplants, skin-on and diced
2 teaspoons salt
1/2 cup extra virgin olive oil
2 cracked garlic cloves, plus
2 finely chopped cloves
1 teaspoon dried hot red chili pepper, diced
2 eggs
3 tablespoons pecorino romano cheese
1 1/4 cups Italian seasoned breadcrumbs
1 1/2 cups vegetable oil or 1 1/2 cups light olive oil
1 tablespoon fresh flat-leaf Italian parsley, finely chopped

Steps:

  • Place the diced eggplant and (must leave skin on or will not come out right) 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, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic.
  • In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 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 1/2 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.

Nutrition Facts : Calories 638.1, Fat 57.1, SaturatedFat 7.9, Cholesterol 46.7, Sodium 935.8, Carbohydrate 29, Fiber 10.3, Sugar 7.6, Protein 7.1

EGGPLANT FRITTERS



Eggplant Fritters image

Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!

Provided by Best Cook

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 6

Number Of Ingredients 7

1 large eggplant, sliced very thinly
sea salt and ground black pepper to taste
1 cup almond meal
1 cup finely grated Parmesan cheese
½ cup toasted sesame seeds
3 eggs, lightly beaten
2 tablespoons grapeseed oil for frying

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.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g

FRIED EGGPLANT (AUBERGINE)



Fried Eggplant (Aubergine) image

An adopted recipe I've not tried. Here's hwat the OP says about it: "Very easy fried eggplant. Just like shake n' bake!My husband really likes this recipe. He says it's the best fried eggplant he ever had. Easy to make this "parmesan" by adding sauce, mozzerella and baking. Very cheap too!! One SMALL eggplant feeds 6!"

Provided by spatchcock

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 eggplant, sliced medium thin (leave skin on)
2 eggs
2 cups Italian breadcrumbs
1/4 cup parmesan cheese
1/4 cup dried parsley
1 tablespoon garlic powder
salt and pepper, to taste
2 cups vegetable oil

Steps:

  • Preheat oil in pan on medium till a splash of water sizzles on it.
  • Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
  • Skake it up well.
  • Lightly beat eggs in a bowl.
  • Dip eggplant slices in egg and add to bag about 3-4 at a time.
  • Shake them up good.
  • Place battered slices in hot oil.
  • flip after 2 minutes.
  • Remove when browned on both sides, about 4 minutes total.
  • Continue until all slices are done.
  • I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).

Nutrition Facts : Calories 863.4, Fat 77.9, SaturatedFat 11.2, Cholesterol 74.6, Sodium 796.5, Carbohydrate 33.5, Fiber 5, Sugar 4.7, Protein 10.6

OVEN FRIED EGGPLANT (AUBERGINE)



Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Steps:

  • Combine first 2 ingredients, stir well.
  • Spread evenly over both sides of eggplant slices.
  • Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
  • Place eggplant on a baking sheet coated with cooking spray.
  • Bake@ 425 degrees for 12 minutes.
  • Turn eggplant over; and bake an additional 12 minutes or until golden.

EGGPLANT FRITTERS



Eggplant Fritters image

Make and share this Eggplant Fritters recipe from Food.com.

Provided by AcadiaTwo

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup eggplant (peeled and shredded)
1 tablespoon margarine
1 cup feta cheese
1/2 cup green onion
1/2 cup dill (fresh and minced)
1/4 cup parsley (fresh and minced)
3 eggs (lightly beaten)
1 cup flour (all-purpose)
salt (to taste)
pepper (to taste)
vegetable oil (for frying)

Steps:

  • Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
  • Use another paper towel to press down on it to remove excess moisture.
  • Saute eggplant for 2-3 minutes in margarine, and allow to cool.
  • Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
  • In deep frying pan fill with oil about 1/4" deep.
  • Form small patties and fry until golden brown.
  • Drain on paper towels.
  • Enjoy.

EGGPLANT (AUBERGINE) FRITTERS



Eggplant (Aubergine) Fritters image

I was looking for something to do with an eggplant that looked like it only had alittle time left and I came across this recipe. I served it as a side dish, but it would work well as an appetizer also.

Provided by Boca Pat

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, peeled and cut into 1 inch cubes (about one lb)
water
1 large egg, beaten
1 tablespoon melted butter
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh-grated parmesan cheese
1/2 teaspoon salt
pepper
3 tablespoons all-purpose flour, mixed with
1/2 teaspoon baking powder
oil (for frying)

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.

EGGPLANT PATTIES



Eggplant Patties image

This is a tasty and somewhat quick way to prepare eggplant. A friend described them as eggplant fritters. Everyone in my household likes them, including the one year old boy.

Provided by Sous Chefs Wife

Categories     Vegetable

Time 25m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 8

1 medium eggplant, peeled and cubed
20 saltine crackers, crushed
5 ounces cheddar cheese, grated
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1 tablespoon parsley
3 tablespoons oil (for frying)

Steps:

  • Boil the eggplant until tender when pricked with a fork.
  • Drain well and mash.
  • Heat a frying pan with oil over medium heat.
  • Combine thoroughly with the rest of the ingredients.
  • Drop by the large spoonful onto the skillet and press into a patty with a spatula.
  • Fry for about 3 minutes on each side until golden brown.
  • *If you don't want to use all the "batter" at one time, it will keep for a few days in the fridge and fry up just fine straight from the fridge.

Nutrition Facts : Calories 350.1, Fat 25.2, SaturatedFat 9.5, Cholesterol 90.1, Sodium 983.2, Carbohydrate 19.4, Fiber 5.3, Sugar 3.6, Protein 13.2

EGGPLANT CROQUETTES



Eggplant Croquettes image

This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!

Provided by Kelli Charnes

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 6

Number Of Ingredients 10

2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 23.6 g, Cholesterol 86.3 mg, Fat 14.4 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 6.2 g, Sodium 910.9 mg, Sugar 5.1 g

EGGPLANT (AUBERGINE) PATTIES



Eggplant (Aubergine) Patties image

Miss Annie inspired me to make this. This is similar to her, "Okra Patties", except that I'm using eggplant and an ingredient or two more. Very tasty and a different way to prepare eggplant than the usual cassarole or breaded and fried eggplant. Hope you enjoy it.

Provided by L. Duch

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb eggplant, peeled and finely chopped
1/2 cup onion, finely chopped
1 -2 jalapeno, finely chopped and seeded
1 teaspoon salt
1/4 teaspoon pepper (may substitute chili powder for an extra flare)
1/2 cup water
1 egg
1/2 cup flour
1 teaspoon baking powder
1/2 cup cornmeal
1/2 cup oil (for frying)

Steps:

  • Combine eggplant, onion, salt, pepper, water, egg and jalepeno. Mix well.
  • Mix flour, baking powder, cornmeal and add to eggplant mixture, mixing well.
  • Heat oil to medium-high. Drop heaping spoonfulls of eggplant mixture into hot oil. Spread out like a pancake and cook until golden brown.

Nutrition Facts : Calories 409, Fat 29.4, SaturatedFat 4.6, Cholesterol 52.9, Sodium 698.8, Carbohydrate 32.8, Fiber 5.8, Sugar 3.9, Protein 5.8

EGGPLANT FRITTERS



Eggplant Fritters image

You can make eggplant into fritters, seasoned with almost anything you like, but my taste here runs to Parmesan; the combination is magical. Fritters are usually deep-fried, but it isn't necessary in this case. Here they are made into flat, pancake like forms and cooked in far less oil. Like most fried foods, these are best hot; but, as with most fritters, they're acceptable up to a half hour after they've been made (and, though I wouldn't serve them to company this way, they're pretty good cold).

Yield makes about 6 servings

Number Of Ingredients 10

About 1 1/2 pounds eggplant
Salt
1 egg
1/2 cup fresh parsley leaves
1/2 cup freshly grated or roughly chopped Parmesan cheese
1 garlic clove, peeled
Pinch of cayenne
1/2 cup bread crumbs, preferably homemade (page 580), or flour
Corn, grapeseed, or other neutral oil for frying
Lemon wedges for serving

Steps:

  • Trim and peel the eggplant and cut it into 1-inch cubes. If the eggplants are large, sprinkle them with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 1 hour. Rinse.
  • Set a large pot of water to boil. Blanch the eggplant in the boiling water for about 5 minutes or until soft. Drain in a colander, pressing to get rid of as much moisture as possible. Combine in a food processor with the egg, parsley, Parmesan, garlic, and cayenne and process until smooth. Pulse in enough bread crumbs or flour to make a batter that will hold together.
  • Put enough oil in a large nonstick skillet to coat the bottom to a depth of about 1/4 inch. Turn the heat to medium-high and wait until the oil is hot; when it's ready, a pinch of flour will sizzle. Drop the batter from a spoon, as you would pancake batter, and cook until nicely browned on both sides. Do not crowd the fritters, and adjust the heat as necessary so they brown without burning. Total cooking time per pancake will be about 6 minutes. Serve hot or warm, with lemon wedges.
  • Somewhat easier, if anything. In step 1, grate or shred an equal amount of zucchini; wring in a towel to squeeze out as much moisture as possible (if the zucchini are salted, the resulting pancakes will have slightly better texture, but it isn't imperative). Blanching is not necessary. Combine by hand with the remaining ingredients and cook as directed.

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