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!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Rinse the eggplants and cut them into cubes, leaving the skin on for added texture and nutrients.
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.
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.
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.
Form the mixture into small patties, about 2-3 inches in diameter and 1/2-inch thick. You should get around 10-12 patties.
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.
Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
Serve the Eggplant Aubergine Patties warm as-is or with a side of yogurt dip, tzatziki, or marinara sauce. Enjoy!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 28.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 593 mg | 46% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1522 mg | 32% | |
*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.
