I can’t say I have a certain affinity to the flavour of eggplant. Infact, I would go so far as to say, I don’t like the taste… but there is a recipe that proves an exception…
It’s simple, easy, tasty, healthy, and well… uses eggplants.
Treat the finished eggplant fritter like you would with any other savoury fritter or patty – use it as an element on your dish.. or if you fancy, make it the hero!
Eggplant Fritters Recipe
3 small eggplants (The three I used in this recipe weighed 200g in total)
2 free-range eggs from happy chickens
pepper
soy sauce
spring onion (aka: green onion, shallots)
Put the eggplants in the oven at 180˚C (356˚F) for 20 minutes. The eggplants are ready when the skin peels off like a banana! Leave the top of the eggplant in place. This will help you handle the eggplant – and let’s face it, it looks prettier too.
While the eggplant is cooking. Make the batter. It’s as simple as adding a sprinkle of pepper, a dash of soy sauce, and a small handful of cut spring onions with two eggs. Whisk with a fork until evenly mixed.
With the eggplants prepped, place a pan on high heat with a touch of oil. Place the eggplant in the batter and flatten with a fork (see pic).
Cover both sides generously, and place in hot pan (check the pan by adding a drop of batter to the pan first). Cook on each side for about a minute, or longer if needed.
Serve with this easy soy sauce recipe {link}, and with salad, rice, etc.
awesome blog, do you have twitter or facebook? i will bookmark this page thanks.
lovely recipe.
Great eggplant recipe! Best for breakfast! I served it to my husband and he totally loved it! Thanks for sharing!