Look for unblemished, shiny, taut skin when buying.Īubergines are good at soaking up flavours. But you can also find long, thin aubergines and small pea aubergines that are green and white. Originally from Southeast Asia, the most common variety you’ll find in Europe has a deep purple, almost black skin, with creamy flesh and few seeds. This recipe will make about 10-12 fritters.Aubergine recipes Vegetarian aubergine recipes Vegan aubergine recipes Why we love auberginesĪlthough it's technically a fruit, aubergines are popular around the world. Serve hot with the chilled herb yogurt sauce, as desired.Continue until all the mixture is cooked, dampening your hands as needed to prevent sticking.Then place on a plate with a paper towel to soak any excess oil. When the fritters are golden brown, carefully turn them over and cook another couple of minutes until golden. ![]() Place into the hot oil and repeat, cooking about 5 at a time. Grab about a golf ball sized amount of the mixture and form it into a patty shape.When the oil is hot, form the fritters using damp hands to prevent sticking. Cover the bottom of the skillet with a layer of olive oil (about 1/4-inch) and heat over medium heat. Use a cast iron skillet to fry the fritters.Then use a spoon to stir in the last 1/3 cup of flour just until combined.Add 1/3 cup of flour and pulse to combined. Add the mint, cilantro, garlic, onion, chickpeas, coriander, smoked paprika, cumin, cayenne/red pepper, a big pinch of salt and a few grinds of black pepper, and baking powder. Let cool slightly and then put the eggplant in the bowl of a food processor.Stir and put the pan back in the oven for another 10-15 minutes, until the eggplant is soft. Put the eggplant on the baking sheet and season with salt and pepper. Drizzle about 1 tablespoon of olive oil onto a baking sheet. Cover and refrigerate until serving time. Stir all of the ingredients together and season with salt to taste. I simply peel the eggplant, dice it, and then toss it with some olive oil, salt, and pepper. This makes the eggplant more flavorful, removes some of the water from it, and also helps to ensure the eggplant is fully cooked in the fritters. To make these fritters, I first like to peel and roast the eggplant. You can also just dip them as they are into the yogurt sauce for an appetizer. They would also be good on a salad topped with the yogurt sauce, or a lemon garlic tahini sauce (using this sauce instead of the yogurt sauce would make this a vegan meal). ![]() ![]() We try to eat at least a couple meatless meals each week and these are perfect for that! These fritters are similar in idea to something like a falafel, and we eat them in a similar way - on a pita with the herb yogurt sauce, cucumber, tomato, red onions, and/or lettuce. If you prefer, you can use fresh parsley instead and it will still be delicious. Mint is abundant in my herb garden this year and I like how it pairs with eggplant and cilantro is a great flavor in these as well. This recipe also utilizes fresh herbs, specifically mint and cilantro. I know it's something that shows up a lot in people's CSA boxes as well and at the farmers' markets. We often are gifted a lot of it during garden season so I like to get a little creative with it. As an Amazon Associate I earn from qualifying purchases.Įggplants are something I often struggle with coming up for ideas to use aside from the usual eggplant Parmesan and in some stir fries. If you purchase an item from these links, a small percentage They are completed with an herb yogurt sauce and are a lovely vegetarian summer meal. Eggplant, chickpeas, fresh herbs, and spices come together to make these tasty little fritters.
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