Mediterranean Eggplant (Aubergine) Cakes

Recipe by eatrealfood
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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