Best 2 Hot And Spicy Eggplant Patties Recipes

**Discover the tantalizing flavors of Hot and Spicy Eggplant Patties: A Culinary Journey into a World of Taste and Texture**

Embark on a culinary adventure with our collection of Hot and Spicy Eggplant Patties recipes, a delightful symphony of flavors that will set your taste buds ablaze. These patties are a perfect blend of heat and spice, offering a satisfying crunch with every bite. Made with fresh eggplant, aromatic spices, and a touch of chili, these patties are sure to become a favorite among spice enthusiasts. Whether you prefer a classic recipe or a more adventurous twist, our selection of recipes caters to every palate. From the traditional Indian Baingan Pakora to the unique Italian Melanzane Fritte, these patties offer a diverse range of culinary experiences. Get ready to tantalize your taste buds and explore the world of Hot and Spicy Eggplant Patties.

Here are our top 2 tried and tested recipes!

SAUCY EGGPLANT PATTY TOWER

Saucy Eggplant Patty Tower image

Provided by Cooking Channel

Time 30m

Yield 1 serving

Number Of Ingredients 5

Ingredients

2 frozen meatless hamburger-style patties with about 100 calories each
1 eggplant, about the width of the patties
1/2 cup canned crushed tomatoes
1/4 teaspoon Italian seasoning
Chopped fresh basil, for garnish

Steps:

Bring a large skillet sprayed with nonstick spray to medium heat on the stove.
Remove the ends of the eggplant. Cut three 3/4-inch-wide eggplant slices. Pat dry, if needed. Save the rest for another use.
Place the eggplant slices and patties in the skillet and cook for 3 to 5 minutes; flip, and cook for an additional 3 to 5 minutes, until fully cooked.
Meanwhile, to make the sauce, combine tomatoes with Italian seasoning in a microwave-safe bowl. Cover and microwave for about 30 seconds, until hot. Mix well. If you like, add additional Italian seasoning, to taste.
Plate one eggplant slice and top with a spoonful of sauce; evenly top with a burger patty. Alternate layering the remaining eggplant slices and burger patty, adding a spoonful of sauce in between each layer. Cover your "tower" with all of the remaining sauce. Garnish with basil.
Grab a fork and knife and dig in!

Nutrition Facts : Calories 280, Fat 6 grams, Sodium 905 milligrams, Carbohydrate 31.5 grams, Fiber 15 grams, Protein 25 grams, Sugar 9 grams

SPICY EGGPLANT

Spicy Eggplant image

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Provided by venymae

Categories World Cuisine Recipes Asian

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Steps:

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g

Tips:

Choose the right eggplant: Select small to medium-sized eggplants that are firm and have a deep purple color. Avoid eggplants that are too large or have blemishes.
Soak the eggplant slices in salted water: This helps to remove the bitterness from the eggplant. Soak the slices for at least 30 minutes.
Drain the eggplant slices thoroughly: Make sure to squeeze out as much water as possible from the eggplant slices before cooking them. This will help to prevent the patties from becoming soggy.
Use a nonstick skillet: This will help to prevent the patties from sticking to the pan. If you don't have a nonstick skillet, you can grease a regular skillet with cooking spray.
Cook the patties over medium heat: This will help to prevent them from burning.
Flip the patties carefully: Use a spatula to gently flip the patties. Avoid flipping them too often, as this can cause them to break apart.
Serve the patties hot: These patties are best served immediately after they are cooked. You can serve them with a variety of dipping sauces, such as tahini sauce, yogurt sauce, or tomato sauce.

Conclusion:

These hot and spicy eggplant patties are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. The patties are crispy on the outside and tender on the inside, with a flavorful kick from the spices. You can adjust the level of spiciness by adding more or less cayenne pepper. Serve the patties hot with your favorite dipping sauce.