Eggplant Cakes

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 eggplant (s), thinly peeled and cut into cubes
  • 2 onion (s), finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red pepper (s), pitted, peeled and finely chopped
  • 3 tablespoon parmesan, freshly grated
  • 3 tablespoon breadcrumbs
  • 1 bunch parsley, smooth, finely chopped
  • 5 basil leaves, finely chopped
  • 1 egg (s)
  • Chilli flakes, finely chopped
  • 1 teaspoon lemon zest, grated
  • Lavender, optional
  • nutmeg
  • salt and pepper
  • oil

For the dough:

  • 3 tablespoon, heaped flour
  • Water, as needed
  • 1 pinch (s) salt
Eggplant Cakes
Eggplant Cakes

Instructions

  1. Gently sauté the onions, peppers and garlic in a little oil. Add the aubergines and season moderately with salt, pepper, chilli flakes, a little lemon zest and lavender.
  2. Fry gently until everything is very soft. Drain in a colander and allow to cool. Lightly squeeze the mass and then transfer to a bowl.
  3. Stir in the parmesan, breadcrumbs, parsley, basil, egg and nutmeg. If necessary, add more breadcrumbs to achieve a malleable consistency. Season to taste with salt. Shape meatballs.
  4. Prepare a creamy dough using flour, water and salt. Dip the meatballs in it and then bread them all over with breadcrumbs. Fry the meatballs in a little sunflower oil until golden brown.
  5. Serve with a dip, e.g. aioli. They taste warm, lukewarm, but also very good cold.

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