Eggplant (Aubergine) Fritters

My husband loves eggplant so I'm always on the lookout for different ways to prepare it. I found this one in a back issue of Southern Living magazine and he went wild over it. I only changed it slightly....with a dash of Tabasco. Prep time includes chill time.

• Ready In: 1 hr 21 mins
• Yields: 2 dozen

Ingredients

• 1  medium eggplant, peeled
• 2  green onions, chopped
• 1⁄3 cup bell pepper, minced
• 2  teaspoons  vegetable oil
• 2  slices  bread, toasted and cubed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon fresh ground black pepper
• 2  large eggs, lightly beaten
• 1  dash Tabasco sauce (to taste)
•  vegetable oil (for frying)

Directions

1. Chop peeled eggplant into bite-size pieces. Drop the pieces into a pot of water as you work to keep them from discoloring. Add extra water to cover, if necessary. Bring to a boil and cook 10 minutes or until tender; drain and cool.
2. Saute onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.
3. Pulse bread in a food processor 3-4 times or until finely crumbled to equal 3/4 cup; remove and set aside.
4. Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.
5. Stir together eggplant puree, breadcrumbs, vegetables, eggs and Tabasco until combined; chill 30 minutes.
6. Pour oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.