Hot and Spicy Eggplant Patties |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
4 baby eggplants, skin-on and diced |
2 teaspoons salt |
1/2 cup extra-virgin olive oil |
2 cracked cloves garlic, plus 2 finely chopped cloves |
1 red dry hot pepper, diced |
1 large porcini, diced |
2 eggs |
3 tablespoons pecorino romano |
11/4 cups of unseasoned bread crumbs |
1 1/2 cups vegetable oil or light olive oil |
fresh flat-leaf italian parsley, finely chopped |
fresh basil, finely chopped |
1/4 teaspoon black pepper |
Directions:
1. Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
2. In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
3. In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
4. Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
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