Looking for a refreshing and delicious dish to beat the heat? These Mediterranean Eggplant Patties are the perfect solution! Bursting with flavor and easy to prepare, they offer a delightful way to enjoy eggplant during the warm summer months. With just a few simple ingredients, you can create a satisfying meal that’s crispy on the outside and tender on the inside. Whether served as a light lunch, an appetizer, or a side dish, these patties are sure to impress your family and friends. Ready to dive into this scrumptious recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 large eggplant, diced
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 egg
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing the eggplant. Wash the eggplant thoroughly under running water. Cut off the ends and dice the eggplant into small cubes, about 1/2-inch in size.
- Place the diced eggplant in a colander and sprinkle with a generous amount of salt. Let it sit for about 10 minutes to draw out excess moisture and bitterness. After 10 minutes, rinse the eggplant under cold water and pat dry with paper towels.
- In a large mixing bowl, combine the dried eggplant, breadcrumbs, chopped parsley, egg, cumin, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated. The mixture should be moist but firm enough to hold its shape when formed into patties.
- Preheat a non-stick skillet or frying pan over medium heat. Add a tablespoon of olive oil to the pan, allowing it to heat up for a minute or two.
- While the oil is heating, shape the eggplant mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. You should be able to make approximately 8 patties from the mixture.
- Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd the pan. Cook the patties for about 4-5 minutes on each side or until they are golden brown and crispy. If necessary, add more oil between batches.
- Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Repeat the cooking process until all patties are cooked.
- Serve the eggplant patties warm or at room temperature. They pair wonderfully with a side of yogurt sauce or tzatziki for dipping, and can be enjoyed as a light lunch or appetizer on hot days.
Tips
- Choose the Right Eggplant: Opt for a large, firm eggplant that is free of blemishes. The skin should be shiny and smooth for the best flavor and texture.
- Salt the Eggplant: Salting the diced eggplant helps to draw out excess moisture and bitterness. Don’t skip this step! Let it sit for about 10 minutes before rinsing.
- Mix Well: Ensure that all ingredients are thoroughly combined in the mixing bowl. The mixture should be moist but firm enough to hold its shape when forming patties.
- Preheat the Pan: Make sure your skillet is hot before adding the patties. This helps achieve that golden brown, crispy exterior that everyone loves.
- Avoid Overcrowding: Cook the patties in batches to prevent steaming. Overcrowding the pan can lead to soggy patties instead of crispy ones.
- Serve with Dipping Sauce: These patties pair wonderfully with a side of yogurt sauce or tzatziki. Not only does it enhance the flavor, but it also adds a refreshing element to the dish.
- Enjoy at Any Temperature: These eggplant patties can be served warm or at room temperature, making them a versatile option for picnics or gatherings.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 14g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 47mg
