Ken's Mediterranean Eggplant Cakes

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Ken's Mediterranean Eggplant Cakes

1 large eggplant, cubed

3 garlic cloves, minced

1 egg

1 cup bread crumbs

1/2 cup parmesan cheese

2 tablespoons flour

3 tablespoons olive oil

1 tablespoon parsley

2 tablespoons fresh basil

salt and pepper

 

 

 

Preheat the oven to 375 degrees.

Bake eggplant in the oven until tender, about 20 minutes.

Remove the eggplant from the oven and combine with egg, bread crumbs, parmesan

and spices.

Refrigerate mixture until cool to the touch, then form mixture into patties and

cover with flour.

Heat olive oil in a skillet over medium-high heat and fry patties, flipping

once, until crisp and browned.

 

Makes 6 servings

 

Author: Ken Sloan, Montreal

Source: Food Year

Formatted by Chupa Babi: 03.21.08

 

ChupaNote: used feta instead of parmesan, cornmeal flour instead of regular

flour, and mint instead of basil. But hey, its more or less the same recipe. Oh,

I also added 1/2 t. Aleppo pepper to the cornmeal flour (mix 1/4 t. cayenne with

1/4 t. sweet paprika as a substitute for Aleppo pepper).

 

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