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Eggplant (Aubergine) Fritter Recipe
3 Comments / 2011

Easy Eggplant Fritters Recipe - served on plate with rice and cucumber

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 RecipeRoasted eggplant
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).

mix the eggplant batter with eggs, soy sauce, spring onion, and pepper

flatten eggplant in batter with fork

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.

flatten eggplant in batter with fork

Serve with this easy soy sauce recipe {link}, and with salad, rice, etc.

August 8, 2011

awesome blog, do you have twitter or facebook? i will bookmark this page thanks.

August 9, 2011

lovely recipe.

November 3, 2011

Great eggplant recipe! Best for breakfast! I served it to my husband and he totally loved it! Thanks for sharing!

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