Garlic-y Eggplant Patties
Another vegetable we’ve got overflowing in the garden this month is eggplant. It’s been going into our daily salads, and it’s been marinated in balsamic vinegar and grilled. But I was ready for eggplant with a kick, and so today I decided to make eggplant patties; perhaps not the lowest in calorie, but definitely one of the tastiest ways to prepare this usually bland purple vegetable.
- 4-6 medium sized eggplant
- 1 head of garlic
- Garlic powder
- Salt and pepper
- ¾ cup flour
- 1 egg
- Sunflower or Canola Oil
- Peel the eggplant and then chop them into cubes
- Place in a sieve, sprinkle with salt, and let drain into a bowl for about ½ hr; blot with paper towel
- Shred the drained eggplant in the food processor along with the peeled garlic cloves; don’t let it get mushy
- Add the garlic powder (1 tbsp or more, to taste) along with about ½ tsp salt and pepper
- Add in 1 egg, beaten
- Sprinkle in the flour and gently mix in
- Form the eggplant mix into patties, using extra flour as needed; they will be wet and soft. (You can also drop the eggplant mix into a deep fryer and make fritters)
- Heat a generous amount of oil in a deep frying pan, and carefully drop the eggplant patties in, about 4-5 at a time.
- Flip after 2 minutes, or when golden brown on the bottom
- Remove from the pan after the underside is golden, 1-2 minutes, and drain on a paper towel
Serve the patties as a main course for lunch in a bun like a burger, dressed with lettuce, tomato and onions. Or, server them as a side dish at dinner. I like them best this way, served with fat free sour cream to dip in.