Eggplant patties
Delight your taste buds with these savory Eggplant Patties, featuring tender eggplant, aromatic basil, and a touch of Parmesan cheese. Perfect as an appetizer or main dish!
- 12 May 2024
- Cook time 8 min
- Prep time 90 min
- 4 Servings
- 9 Ingredients
Eggplant patties are a delightful and nutritious dish perfect for a light lunch or as a tasty appetizer. These patties combine the rich, savory flavor of eggplant with the aromatic freshness of basil and the sharpness of parmesan cheese. Not only are they delicious, but they are also a great way to incorporate more vegetables into your diet.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the eggplant and pierce it several times with a fork.
- Place the eggplant on a baking sheet and roast in the preheated oven for 20-30 minutes, or until it becomes tender and collapses.
- Allow the eggplant to cool. Once cooled, peel off the skin and chop the flesh into small pieces.
- While the eggplant is roasting, trim the crusts off the white bread slices.
- Tear the bread into small pieces and place them in a large mixing bowl.
- Peel and finely chop the red onion.
- Peel and mince the garlic cloves.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and garlic to the skillet and sauté until they become soft and translucent, about 5 minutes.
- Remove from heat and let it cool slightly.
- In the mixing bowl with the bread pieces, add the roasted eggplant, sautéed onion and garlic.
- Add the grated parmesan cheese and roughly chopped basil leaves.
- Crack the egg into the mixture and season with salt and pepper to taste.
- Mix everything well until the ingredients are fully incorporated and the mixture is uniform.
- Divide the mixture into equal portions and shape each portion into a patty. Aim for a size similar to a burger patty.
- Place the flour on a shallow plate and lightly dredge each patty in the flour, shaking off any excess.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
- Add the patties to the skillet, being careful not to overcrowd.
- Cook for 3-4 minutes on each side, or until the patties are golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the eggplant patties hot, either as a main dish with a side salad or as a vegetarian burger option in a bun with your favorite toppings.
Tips:
- Ensure the eggplant is cooked thoroughly before mashing, as this will make it easier to form the patties.
- If the mixture is too wet and difficult to form into patties, try adding a bit more flour or bread crumbs to help bind it.
- For an extra crispy exterior, you can coat the patties with bread crumbs before frying.
- Serve the patties with a side of marinara sauce or a dollop of plain yogurt for added flavor.
- Leftover patties can be stored in the fridge for up to 3 days and make for a quick and easy reheated meal.
There you have it! In just a few steps, you can create these delicious and healthy eggplant patties. They are perfect on their own, served with a dipping sauce, or even as a vegetarian burger patty. Enjoy the rich flavors and the satisfaction of making a nutritious meal from scratch.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.26g | 11% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 60mg | 11% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 2.72mg | 17% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.02mg | 18% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 440mg | 13% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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