Ingredients
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1 large eggplant, peeled, cut into 2 inch pieces
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2 large eggs
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2 cups dry breadcrumbs
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1 cup coarsely chopped cilantro
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1/2 cup sultana raisin
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1/2 cup Greek yogurt
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3 garlic cloves, minced
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1/2 jalapeno chile, minced
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2 teaspoons tomato paste
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1 teaspoon hot paprika
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1 teaspoon ground cumin
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1/2 teaspoon curry
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1/2 teaspoon ground coriander
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1/2 teaspoon salt
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1/4 teaspoon ground ginger
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1 pinch ground cardamom
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1 cup all-purpose flour
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2 eggs, beaten to blend
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tzatziki (included in my recipes)
Instructions
- Microwave eggplant until tender.
- Transfer to processor and puree.
- Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
- Place 1 rounded tablespoonful of mixture into flour and turn to coat.
- Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
- Flatten between palms of hands forming 3 inch oval patties.
- Transfer to baking sheet.
- Repeat, using up all of eggplant mixture.
- Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
- Add patties and cook until golden-brown, about 3 minutes per side.
- Transfer to paper towels to drain.
- (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.