Eggplant (Aubergine) Fritters |
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Prep Time: 45 Minutes Cook Time: 36 Minutes |
Ready In: 81 Minutes Servings: 6 |
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My husband loves eggplant so I'm always on the lookout for different ways to prepare it. I found this one in a back issue of Southern Living magazine and he went wild over it. I only changed it slightly....with a dash of Tabasco. Prep time includes chill time. Ingredients:
1 medium eggplant, peeled |
2 green onions, chopped |
1/3 cup bell pepper, minced |
2 teaspoons vegetable oil |
2 slices bread, toasted and cubed |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon fresh ground black pepper |
2 large eggs, lightly beaten |
1 dash tabasco sauce (to taste) |
vegetable oil (for frying) |
Directions:
1. Chop peeled eggplant into bite-size pieces. Drop the pieces into a pot of water as you work to keep them from discoloring. Add extra water to cover, if necessary. Bring to a boil and cook 10 minutes or until tender; drain and cool.
2. Saute onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.
3. Pulse bread in a food processor 3-4 times or until finely crumbled to equal 3/4 cup; remove and set aside.
4. Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.
5. Stir together eggplant puree, breadcrumbs, vegetables, eggs and Tabasco until combined; chill 30 minutes.
6. Pour oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.
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