EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
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
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.
SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATOES
Provided by Bruce Aidells
Categories Tomato Braise High Fiber Father's Day Dinner Ground Lamb Cornmeal Eggplant Bell Pepper White Wine Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For lamb patties:
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For eggplant mixture:
- Preheat oven to 350°F. Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
- Polenta:
- Bring 4 cups water and 1 teaspoon salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer until polenta is very thick, whisking often, about 20 minutes.
- Spoon polenta into shallow bowls. Top with lamb and vegetables. Sprinkle with pecorino cheese.
- Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.
EGGPLANT (AUBERGINE) PATTIES
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
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.
ITALIAN EGGPLANT PATTIES (POLPETTTI DE MELANZANE)
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
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
LOUISIANA MASHED EGGPLANT PATTIES
Quick & easy. I serve with Tomato Mushroom Gravy which is posted with Baked Eggplant a La Ce Ce under my recipes. This is meatless. I serve with a salad. If you want, you may crush 3 precooked slices bacon to the mixture before forming patties. I also use Provalone cheese in place of cheddar once in awhile.
Provided by Montana Heart Song
Categories Vegetable
Time 30m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 2 quart saucepan heat water.
- Peel and cube eggplant.
- Drop into boiling water. Cover and cook until tender.
- While eggplant is cooking, mix all ingredients except lemon juice and shortening in a bowl.
- Drain eggplant and mash with fork or beaters.
- Add lemon juice.
- Add eggplant lemon juice mixture to bowl mixture.
- Heat shortening or oil in large frying pan.
- Form 8 patties Fry until brown on both sides.
Nutrition Facts : Calories 280.3, Fat 20.8, SaturatedFat 9.9, Cholesterol 130.1, Sodium 843.2, Carbohydrate 11.4, Fiber 5.2, Sugar 4.5, Protein 13.8
HOT AND SPICY EGGPLANT PATTIES
Provided by Food Network
Time 1h11m
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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 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.
SICILIAN LAMB PATTIES BRAISED WITH EGGPLANT, PEPPERS, AND TOMATO
Make and share this Sicilian Lamb Patties Braised With Eggplant, Peppers, and Tomato recipe from Food.com.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For lamb patties:.
- Combine breadcrumbs and 1/4 cup water in small bowl. Soak 5 minutes. Squeeze all water from crumbs. Place crumbs in large bowl. Add lamb and remaining ingredients; mix gently to combine. Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
- For eggplant mixture:.
- Preheat oven to 350°F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat. Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper. Bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.
- Heat 1 tablespoon oil in large deep skillet over medium-high heat. Add lamb patties and sauté until brown, about 3 minutes per side. Transfer lamb patties to plate. Add bell pepper strips to drippings in skillet; sauté until beginning to soften, about 4 minutes. Transfer bell pepper to plate with lamb.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add wine and garlic. Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes. Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. Reduce heat to medium-low. Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes. If sauce is thin, simmer uncovered until thickened to desired consistency. Season sauce to taste with coarse salt and pepper.
Nutrition Facts : Calories 531.7, Fat 37.4, SaturatedFat 11.9, Cholesterol 104.2, Sodium 433.9, Carbohydrate 20.6, Fiber 5.3, Sugar 7.2, Protein 20.1
EGGPLANT PATTIES
Categories Vegetable
Number Of Ingredients 6
Steps:
- Slice eggplant into 1/3-inch-thick patties. Mix together all other ingredients in a flat-bottom bowl. Let the eggplant patties marinade in the mixture for 15-20 seconds. Wet a napkin with olive oil and wipe down a nonstick baking tray, creating a thin coat of oil. Then bake the eggplant on the tray at 350 degrees for 20-25 minutes. Mushrooms can be used instead of, or in addition to, the eggplant.
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