Recipe by The Flying Chef
This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don't forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead.
Top Review by Pneuma
I had a lot of eggplant slices leftovers from my moussakas which were salted out to remove the bitter taste. Thus, I made this delightful dish of yours which was quick to prepare since it's basically just mixing everything then processing it. Same with the yogurt that we just have to mix. These fritters had a little crunch on the outside but a soft wonderful bite on the inside. The blend of flavors were simply wonderful and I like the fact, that the eggplants before mixing can just be microwaved instead of frying (although last procedure needed frying). Dipping it in the yogurt mixture's wonderful as well. I served them as is. :) Thanks for sharing this, TFC! Made for Recipe Swap #17.
- 1 large eggplants (about 600g) or 2 medium eggplants, peeled, chopped (about 600g)
- 1 cup breadcrumbs
- 3⁄4 cup fresh coriander, roughly chopped
- 1⁄2 cup sultana, chopped
- 1⁄2 cup plain yogurt
- 1 tablespoon tomato paste
- 3 garlic cloves, crushed
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons paprika
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup plain flour
- 2 eggs, lightly beaten
- vegetable oil (for deep frying)
- 1 cup plain yogurt
- 2 tablespoons of fresh mint, finely chopped
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon grated fresh ginger
- 1 garlic clove, crushed
Directions See How It's Made
- Yogurt Dip.
- Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
- Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
- Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
- Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
- Serve fritters on serving plate accompanied with yogurt dip.