Eggplant Aubergine Cakes
Bring a touch of Mediterranean flair to your table with these irresistible Eggplant Aubergine Cakes, a perfect blend of savory flavors and crispy textures. Roasted eggplant lends a smoky, tender base, while minced garlic, fresh parsley, and basil infuse each bite with herbaceous depth. Parmesan cheese and golden breadcrumbs create a perfectly crisp crust, making these patties a delightful vegetarian option for appetizers, side dishes, or light meals. Crafted with simple ingredients and cooked to golden perfection, these cakes are easy to make yet feel gourmet. Pair them with a zesty dipping sauce or a fresh side salad for a meal that’s as satisfying as it is flavorful. With just 20 minutes of prep and packed with wholesome ingredients, these Eggplant Aubergine Cakes are an ideal option for vegetarians and eggplant lovers alike.
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil (for frying)
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants several times with a fork, then place them on a baking sheet lined with parchment paper.
Roast the eggplants in the oven for 30-40 minutes, or until the skin is wrinkled and the flesh is tender.
Remove the eggplants from the oven and let them cool. Once cool, peel off the skin and scoop out the flesh into a bowl. Discard the skin.
Using a fork or potato masher, mash the eggplant flesh until smooth. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
In a mixing bowl, combine the mashed eggplant, sautéed garlic, breadcrumbs, grated Parmesan cheese, eggs, parsley, basil, salt, and black pepper. Mix until all ingredients are evenly combined and the mixture holds together when shaped into a patty.
Using your hands, form the mixture into small patties, roughly 3 inches in diameter and 3/4 inch thick.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet in a single layer, without overcrowding.
Cook the patties for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining patties, adding more oil to the skillet as needed.
Serve the Eggplant Aubergine Cakes warm with your choice of dipping sauce or a side salad.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 5573 mg | 242% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 29.2 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1083 mg | 83% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
