Eggplant Ricotta Thalers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g auberine (s)
- salt
- 5 olives, black, pitted
- 1 clove garlic
- 1 tablespoon capers, drained
- 0.5 ½ bunch parsley
- 0.5 ½ chilli, red
- 0.5 ½ lemon (s), the zest it
- salt
- pepper
- some cumin
- 175 g breadcrumbs
- 250 g ricotta
- 2 egg (s)
- Vegetable oil, for frying
Print Recipe
Pin Recipe Instructions
- Put on a saucepan of salted water and bring to a boil. Wash the eggplant, cut off the stem and place in the saucepan. Cook for 14 minutes (if you have two smaller eggplants, 8 minutes is enough). Drain, rinse in cold water, allow to cool and cut into very small cubes.
- Finely chop olives, capers, garlic and parsley and place in a bowl with the aubergine. Clean half the chilli pepper, remove the seeds, dice very finely and add to the bowl. Then add the grated lemon peel and the spices. Finally add the breadcrumbs, ricotta and eggs and mix everything together. Let it soak for 15 minutes and form plantlets from it.
- Put on a pan with oil and fry the plantlets over medium heat for about 5 minutes on each side.
- A herb or garlic dip and salad go well with this.
- Makes approx. 18 pieces.
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