Here’s one for eggplant lovers! Just like our Root Vegetable Fritters, these veggie infused cakes are at home on your plate for nearly any meal. They would go well with breakfast replacing English Muffins as the base layer in Eggs Benedict or simply paired with eggs and toast. They would work with lunch either replacing bread on a sandwich or as an ingredient inside the sandwich! Alternatively, they can be paired with classic Italian dishes (like Chicken parm and topped with cheese and tomato sauce) or with Greek marinated meat and topped with a Tzaziki sauce, a lemon dill aioli, or sauteed spinach.
We served ours with a spicy marinara and grated parmesan cheese, but that picture didn’t come out very well (happens with experimental cooking)…but it’s good in a way, as the picture we opted to post shows them as the true blank template for your own creative whims that they are! Have at it!
Time: 20 minutes
- Eggplant (About half of a good sized eggplant…enough for 4 cups when shredded). We used Sicilian Eggplant since we’d picked up a good one from a farm stand a few days ago.
- 2/3 cup of flour
- 2 eggs
- 1/4 teaspoon of baking powder
- Garlic powder
- Rinse your eggplant, shred it with the shredding plate of your food processor (or a box grater if you’re brave), and put it in a large mixing bowl.
- Add your eggs, flour, baking powder, salt, garlic powder, and any other seasonings you like to the bowl, and mix with your hands (messy, but fun!)
- Heat a skillet or griddle, and give it a quick oil spray.
- “Schloop” (scoop a handful), mush it into a rough patty form, and put it on your skillet/griddle. Do this with all of your eggplant.
- Let them cook until bubbles form (like a pancake) on the top (somewhere between 4 and 6 minutes depending on heat of your surface and thickness of your fritters).
- Flip, and cook on the other side until both sides are golden brown, and they are cooked through.
- Plate, devour, and enjoy!