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Eggplant (Aubergine) Fritters

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“My husband loves eggplant so I'm always on the lookout for different ways to prepare it. I found this one in a back issue of Southern Living magazine and he went wild over it. I only changed it slightly....with a dash of Tabasco. Prep time includes chill time.”
READY IN:
1hr 21mins
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop peeled eggplant into bite-size pieces. Drop the pieces into a pot of water as you work to keep them from discoloring. Add extra water to cover, if necessary. Bring to a boil and cook 10 minutes or until tender; drain and cool.
  2. Saute onions and bell pepper in 2 teaspoons hot vegetable oil in a skillet over medium-high heat 5 minutes or until tender; set aside.
  3. Pulse bread in a food processor 3-4 times or until finely crumbled to equal 3/4 cup; remove and set aside.
  4. Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.
  5. Stir together eggplant puree, breadcrumbs, vegetables, eggs and Tabasco until combined; chill 30 minutes.
  6. Pour oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.

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