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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I was inspired to make these for the first time when I accquired a sorry looking, bruised & beaten eggplant.These are easy to prepare and will convert any eggplant hater.Vegetarians can make these a meal.This is a new go-to eggplant recipe for me. Ingredients:
1medium( 1-1/2 lb ) eggplant, peeled and cubed |
1-3/4 cups crushed buttery crackers ( i used gf bread crumbs ) |
1-1/4 cups shredded sharp cheddar cheese |
1egg, beaten |
2 tbl. chopped scallions |
1garlic clove, minced |
1/2 tsp. salt |
1/2 cup vegetable oil |
Directions:
1. Bring a medium pot full if water to boil. Add eggplant boil gently until eggplant tender.
2. Drain well.
3. Place in mixing bowl and mash until smooth. ( I found more water gathered in bowl and poured it out as I continued to mash.
4. Stir in 1 cup cracker crumbs, cheese,egg, scallions, garlic, salt and pepper to taste.
5. Shape into patties.Coat with remaining cracker crumbs.
6. Original recipe didnt say : but I xhilled patties one hour which helped.
7. Heat oil in large frying pan over nedium heat until hot. Oil should sizzle.
8. Add 3 or 4 patties at a time. Dont crowd pan.Shake pan to keep patties from sticking.
9. Carefully turn over after 3 minutes, when bottoms golden.
10. The patties are a bit delicate but will stay
11. together if you are careful handling.
12. Cook other side another 3 minutes.
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