MOROCCAN EGGPLANT (AUBERGINE) FRITTERS
Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 12 fritters
Number Of Ingredients 19
Steps:
- Microwave eggplant until tender.
- Transfer to processor and puree.
- Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
- Place 1 rounded tablespoonful of mixture into flour and turn to coat.
- Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
- Flatten between palms of hands forming 3 inch oval patties.
- Transfer to baking sheet.
- Repeat, using up all of eggplant mixture.
- Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
- Add patties and cook until golden-brown, about 3 minutes per side.
- Transfer to paper towels to drain.
- (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.
EGGPLANT FRITTERS
Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!
Provided by Best Cook
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
- Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g
MOROCCAN STUFFED EGGPLANT
This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!
Provided by MomtoAJC
Categories One Dish Meal
Time 2h10m
Yield 4 eggplant servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
- Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
- Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
- Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
- Add the rice, chickpeas and raisins.
- Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
- Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
- Bake, covered, at 375 degrees for 20 minutes.
- Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 448.1, Fat 22.2, SaturatedFat 5.4, Cholesterol 16.7, Sodium 254.3, Carbohydrate 56.5, Fiber 10.3, Sugar 20.8, Protein 11.7
EGGPLANT FRITTERS WITH HONEY
Provided by Claudia Roden
Categories Appetizer Side Mother's Day Eggplant Fall Winter Deep-Fry Honey Engagement Party Party
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
- Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
- Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
EGGPLANT FRITTERS
These crispy fritters are an excellent side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties.
- Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters.
MOROCCAN EGGPLANT DIP
Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.
Provided by MJodyH
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 52m
Yield 12
Number Of Ingredients 11
Steps:
- Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
- Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
- Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.
Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g
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