Louisiana Mashed Eggplant Patties Recipes

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 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 PATTIES

Steps:

• Boil the eggplant until tender when pricked with a fork.
• Drain well and mash.
• Heat a frying pan with oil over medium heat.
• Combine thoroughly with the rest of the ingredients.
• Drop by the large spoonful onto the skillet and press into a patty with a spatula.
• Fry for about 3 minutes on each side until golden brown.
• *If you don't want to use all the "batter" at one time, it will keep for a few days in the fridge and fry up just fine straight from the fridge.

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.

SHAHI BAINGAN BHARTA (CREAMY ROASTED MASHED EGGPLANT)

Steps:

• Prick the eggplant with a fork a few times, lightly oil and bake in a preheated oven at 400°F Roast until they are tender, about 30-40min or until the flesh yields easily to pressure.
• Remove the pulp, peel and mash.
• Heat oil, add onion and cook until golden brown.
• Add garlic, chilis and all the dry spices listed.
• Add tomato and cook, stirring, till tomato gets pulpy, about 10mins.
• Stir in the roasted eggplant pulp, and cook on medium-low heat, about 15min.
• Stir in the cream and garnish with chopped cilantro.