Eggplant Aubergine Patties
Savor the irresistible flavors of Eggplant Aubergine Patties—a crispy, golden delight perfect as an appetizer, side dish, or even a light vegetarian main course. This simple yet wholesome recipe features tender sautéed eggplants blended with breadcrumbs, Parmesan cheese, fresh parsley, and a hint of garlic, all formed into perfect patties and pan-fried to perfection. The result is a mouthwatering medley of savory, cheesy, and herby goodness with a satisfying crunch in every bite. Ready in under an hour, these patties are as versatile as they are delicious; serve them with a tangy yogurt dip, refreshing tzatziki, or rich marinara sauce for a flavor-packed experience. A must-try dish for eggplant lovers and a great way to impress guests with minimal effort!
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Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 1 clove garlic clove (minced)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons vegetable oil (for frying)
Directions
Step 1
Rinse the eggplants and cut them into cubes, leaving the skin on for added texture and nutrients.
Step 2
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the cubed eggplants and sauté until softened, about 8-10 minutes.
Step 3
Transfer the cooked eggplant to a food processor and pulse until it has a slightly chunky consistency. Avoid over-blending; you want a bit of texture.
Step 4
In a large mixing bowl, combine the processed eggplant, breadcrumbs, grated Parmesan cheese, the egg, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until the mixture holds together when pressed.
Step 5
Form the mixture into small patties, about 2-3 inches in diameter and 1/2-inch thick. You should get around 10-12 patties.
Step 6
In a large skillet, heat 4 tablespoons of vegetable oil over medium heat. Working in batches, fry the patties for 3-4 minutes on each side until they are golden brown and crispy.
Step 7
Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
Step 8
Serve the Eggplant Aubergine Patties warm as-is or with a side of yogurt dip, tzatziki, or marinara sauce. Enjoy!
Nutrition Facts
| Serving size | 894.8 grams (894.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1545 |
| Total Fat 109.00g | 140% |
| Saturated Fat 23.50g | 118% |
| Polyunsaturated Fat 4.60g | |
| Cholesterol 260mg | 87% |
| Sodium 3678mg | 160% |
| Total Carbohydrate 119.40g | 43% |
| Dietary Fiber 22.20g | 79% |
| Total Sugars 28.90g | |
| Protein 43.80g | 88% |
| Vitamin D 54IU | 269% |
| Calcium 593mg | 46% |
| Iron 8mg | 44% |
| Potassium 1522mg | 32% |
Source of Calories