These Eggplant Fritters are not only easy to prepare but also light in taste as they absorb very little oil, so tasty, soft and delicious. You can leave them as they are, “nature”, or you can dipp them in a good fresh tomato sauce and sprinkle with grated Parmesan cheese or salted hard ricotta, DEVINE!!!
Eggplant Fritters , ingredients:
- 3 medium eggplants/aubergines
- 3 tablespoons Parmesan cheese
- 3 tablespoons bread crumbs
- a sprig of parsley
- salt and pepper
- 1 slice of stale bread
- 1 or 2 cloves of garlic
- 1 -2 eggs
- Oil for frying
Wash and prick the eggplants with the tip of a knife, place them in a dish and cook in the microwave for about 10-15 min or until they are soft. If you prefer, you can also use a regular oven at 200 C/390 F for about 40 minutes. Cut into 2 and with the help of a spoon, remove all the flesh, then put it in a colander, press it well to remove any excess liquid.
Meanwhile, put in the bowl of a food processor the stale bread cut into cubes, garlic, parsley and Parmesan and chop very finely with the blades.
At this point add the eggplant flesh, egg, salt and pepper and keep mixing with the blade, checking after a couple of minutes that the mixture is creamy, flavourful and well seasoned. At this point, the mixture will be very soft, so add, a little at a time, the bread crumbs, in order to absorbs the moisture and obtain a smooth, soft but not liquid mixture.
Heat plenty of oil in a large skillet and with the aid of 2 spoons, form some quenelles (oval patties) that you will let slip into the hot oil. Cook for 3 minutes per side, making sure that the oil is just at the right temperature, and when they are golden brown, let them drain on a plate covered with a few sheets of kitchen paper.
Serve the eggplant fritters hot or cold, these are excellent for a buffet and can be prepared the day before and stored in the fridge.
