Eggplant (Aubergine) Patties or Eggplant Fritters

Recipe by DeSouter
READY IN: 20mins




  • Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  • Cut across into 3/4" chunks.
  • Steam eggplant chunks for 10 minutes and cool slightly.
  • Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  • Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  • Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  • You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  • Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  • Stir to mix well.
  • Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  • Cook for five minutes on each side.
  • Remove to a towel-lined plate to drain.
  • Place in a warm oven if you are not ready to serve them immediately.