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.
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Isaac Mulenga
[email protected]These cakes are a delicious and healthy way to enjoy eggplant. I will definitely be making them again.
Heather Venskoske
[email protected]I would recommend this recipe to anyone who loves eggplant. It's a great way to use up leftover eggplant.
Zia Ull islam
[email protected]Overall, I thought these cakes were just okay. They weren't bad, but they weren't anything special either.
King Spenzy
[email protected]I had some trouble getting the cakes to hold together. I think I might have needed to cook them for a bit longer.
RIDOY OFFICIAL
[email protected]The cakes were a bit greasy for my taste, but they were still very flavorful.
Vincent Taylor
[email protected]I would definitely make these cakes again. They're a great addition to any Mediterranean meal.
RDX- 20
[email protected]These cakes are a bit time-consuming to make, but they're definitely worth the effort.
Lauren Coe
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were crispy on the outside and soft and fluffy on the inside.
Badr Azz
[email protected]I'm not a big fan of eggplant, but I really enjoyed these cakes. They're a great way to sneak in some veggies.
Enock Msutfu
[email protected]These cakes are so flavorful and satisfying. I love the combination of eggplant and spices.
Adaeze Madu
[email protected]I added some crumbled feta cheese to the cakes and they were even better!
Intazar Mehdi
[email protected]These cakes are a great appetizer or side dish. They're also perfect for a vegetarian or vegan meal.
Motingoane Matsoha
[email protected]I love eggplant and these cakes are a great way to use it up. They're easy to make and so delicious.
Star Kuami
[email protected]I made these for my family and they were a big success! The cakes were crispy on the outside and soft and flavorful on the inside.
Bill Koroikakala
[email protected]These eggplant cakes were a hit at my dinner party! They were so flavorful and unique, and everyone loved them.