MEDITERRANEAN EGGPLANT (AUBERGINE) CAKES
A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.
Provided by eatrealfood
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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Blessing Edwin
[email protected]I'm going to try this recipe with zucchini instead of eggplant.
Aina Fanhuel
[email protected]I'm not sure about this recipe. I've never cooked eggplant before.
Muskan Shakir
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Laksan Laksan
[email protected]I can't wait to try this recipe!
Raju Sial
[email protected]These cakes are a great addition to any Mediterranean-inspired meal.
Kevinique Fraser
[email protected]I'm glad I found this recipe. It's a great way to use up leftover eggplant.
Jessie Velarde
[email protected]These cakes are a bit time-consuming to make, but they're definitely worth the effort.
Rana Ijaz
[email protected]I made these cakes for my family and they loved them! They're a great way to get your kids to eat their vegetables.
Juba Echo
[email protected]I'm not a huge fan of eggplant, but I really enjoyed these cakes. They were so flavorful and satisfying.
Lata Sapkota
[email protected]These cakes are a great appetizer or main course. They're also perfect for a party.
lazy boi
[email protected]I love the combination of flavors in these cakes. The eggplant, feta, and herbs all go so well together.
Fahim Memon
[email protected]These cakes were a great way to use up some leftover eggplant. They were easy to make and very tasty.
Bassem Dz
[email protected]I had trouble getting the cakes to hold together. I think I might have overcooked them.
Bahadur Okera
[email protected]I thought the cakes were a bit bland. I added some extra spices and they were much better.
anamul kabir
[email protected]These cakes were a bit too oily for my taste, but they were still good.
Roke
[email protected]I love eggplant and these cakes were a great way to enjoy it. The flavors were amazing.
Arya Reigns
[email protected]I followed the recipe exactly and the cakes came out perfect. They were crispy on the outside and tender on the inside.
Adam Argiag
[email protected]These were so easy to make and turned out so delicious! I'll definitely be making them again.
Nazeer Ahmad Khanzada
[email protected]I made these eggplant cakes for a dinner party and they were a huge hit! Everyone loved the combination of flavors and textures.