Hot and Spicy Eggplant Patties

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Hot and Spicy Eggplant Patties

 

4 baby eggplants, skin-on and diced

2 teaspoons salt

1/2 cup extra-virgin olive oil

2 cracked cloves garlic, plus 2 finely chopped cloves

1 red dry hot pepper, diced

1 large porcini, diced

2 eggs

3 tablespoons pecorino Romano

1 1/4 cups unseasoned bread crumbs

1 1/2 cups vegetable oil or light olive oil

fresh flat-leaf Italian parsley, finely chopped

fresh basil, finely chopped

1/4 teaspoon black pepper

 

Place the diced eggplant in a small deep bowl. Season with salt and compress

with heavy object. Let it stand for approximately 1 hour. Squeeze out excess

juice and set aside.

In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2

cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced

mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.

In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons

of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant,

mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.

Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands

and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very

hot. Cook for 4 minutes on each side until golden brown. Remove from pan and

place on tray lined with paper towels to cool and absorb excess oil. Serve

immediately.

Makes 8 servings.

 

 

 

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