Mediterranean Eggplant Aubergine Cakes
Bring the vibrant flavors of the Mediterranean to your table with these irresistible Mediterranean Eggplant Aubergine Cakes. Made with roasted eggplant, creamy feta cheese, and a medley of fresh herbs like parsley and dill, these savory patties boast a perfectly golden, crispy exterior and a tender, melt-in-your-mouth interior. A touch of garlic, lemon zest, and ground cumin adds depth and brightness, while breadcrumbs and egg bind the mixture into easy-to-shape cakes. Pan-fried to perfection, these vegetarian delights are not only a fantastic appetizer but also a wonderful addition to a mezze platter or a light main course. Serve them warm with a dollop of creamy yogurt and a squeeze of fresh lemon for a dish that’s as comforting as it is packed with herbal and zesty notes. Perfect for entertaining or an elegant weeknight meal, these eggplant cakes are sure to be a hit!
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves
- 1 small onion
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1 teaspoon lemon zest
- 1 cup breadcrumbs
- 1 large egg
- 0.5 cup feta cheese
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup vegetable oil (for frying)
- 0.5 cup yogurt (optional, for serving)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Pierce the eggplants with a fork in a few places and roast them over an open flame or in the oven at 400°F (200°C) for about 20-30 minutes until the skin is blistered and the flesh is soft. Let cool, then scoop out the flesh and finely chop or mash.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant. Remove from heat.
In a large mixing bowl, combine the roasted eggplant, sautéed onion and garlic, chopped parsley, dill, lemon zest, breadcrumbs, egg, feta cheese, cumin, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated.
Using your hands, shape the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Place the patties on a parchment-lined tray and refrigerate for about 15 minutes to firm up.
Heat the vegetable oil in a large skillet over medium heat. Fry the chilled patties in batches, about 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Serve warm with a dollop of yogurt and lemon wedges on the side, if desired. These patties pair wonderfully with a fresh green salad or as part of a mezze platter.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.9 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 206 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 653 mg | 14% | |
*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.
