EGGPLANT CROQUETTES
This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!
Provided by Kelli Charnes
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
- Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
- Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 23.6 g, Cholesterol 86.3 mg, Fat 14.4 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 6.2 g, Sodium 910.9 mg, Sugar 5.1 g
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.
EGGPLANT (AUBERGINE) CAKE?!
A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!
Provided by Karen..
Categories Breads
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Combine all ingreients in a large mixer bowl.
- Beat at medium speed for 4 minutes.
- Pour into a greased and floured tube or bundt pan.
- Bake for 50-55 minutes or until cake pulls from side of pan (do not underbake).
- Cool 15 minutes in pan and then remove and cool completely on wire rack.
- For mellowing of flavors, cover and store overnight.
- Sprinkle with confectioners' sugar before serving, if desired.
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