Eggplant Aubergine Patties Food

EGGPLANT CROQUETTES

Steps:

• Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
• Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
• Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Steps:

• Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
• Cut across into 3/4" chunks.
• Steam eggplant chunks for 10 minutes and cool slightly.
• Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
• Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
• Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
• You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
• Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
• Stir to mix well.
• Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
• Cook for five minutes on each side.
• Remove to a towel-lined plate to drain.
• Place in a warm oven if you are not ready to serve them immediately.

EGGPLANT (AUBERGINE) NEAPOLITAN

Steps:

• Cut eggplant crosswise into 1/2 inch slices.
• Dip into bread crumbs to coat.
• Heat 1 T oil over medium-high heat.
• Fry eggplant until golden, about 10 minutes, adding more oil as needed.
• Top eggplant slices with cheese.
• Spoon sauce over eggplant.
• Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
• Sprinkle with parsley.

EGGPLANT (AUBERGINE) PATTIES

Steps:

• Peel eggplant and cut into small pieces.
• Boil in salted water until tender.
• Drain well and mash.
• Stir in all other ingredients.
• Spray non-stick skillet with cooking spray, or add a small amount of oil.
• Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.

EGGPLANT (AUBERGINE) PATTIES

Steps:

• Combine eggplant, onion, salt, pepper, water, egg and jalepeno. Mix well.
• Mix flour, baking powder, cornmeal and add to eggplant mixture, mixing well.
• Heat oil to medium-high. Drop heaping spoonfulls of eggplant mixture into hot oil. Spread out like a pancake and cook until golden brown.

EGGPLANT (AUBERGINE) ROLLS

Steps:

• Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots (they do not need to be fully cooked).
• Mix kufta ingredients, and knead briefly.
• Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long.
• Broil patties turning once to brown on both sides, about 10 minutes (again they do not need to be fully cooked).
• Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice.
• Roll up the eggplant slice around the kufta (this roll is traditionally secured by tying it with a parsley stalk softened in hot water).
• Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
• Spread diced tomatoes on rolls.
• Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice.
• Heat until it starts to bubble, or microwave for 3 minutes on high.
• Pour liquid all over the rolls.
• There should be enough liquid to cover them.
• Add a little hot water if needed.
• Bake in a preheated oven at 400 degrees F.
• ,loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
• Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.

SCALLOPED (AUBERGINE) EGGPLANT

Steps:

• Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
• Mix soup and milk in large bowl; add egg.
• Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
• Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
• Bake at 350 for 20 minutes.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Peel eggplant and cut into large chunks.
• Boil in salted water for about 10 minutes or until soft.
• Drain eggplant in collander, then return to pot and mash.
• Add all other ingredients except 1/2 cup of the cheese.
• Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
• Sprinkle remaining cheese on top.
• Bake for 45 minutes.