These eggplant patties are a family recipe that I always enjoyed eating growing up. Every time I make them I always say to myself that I don’t make them enough. They’re easy to make and can be enjoyed hot or cold. Eggplant is such a sponge for taking on flavour, try different sauces, salsas or even toss a patty between some buns and load up the toppings. Im eating one right now as I write out this description, so I hope you give these a try, they’re fresh and delicious!
Recipe by Mark Calaminici | Food Loves Company
Serves 2 (makes about 6 patties)
1 eggplant (2 ½ to 3 lbs) peeled and finely diced
¼ cup fresh parsley, finely chopped
½ tbsp. dried oregano
4-5 fresh basil leaves, chiffonade
Chili flakes, to taste
½ to 1 cup pecorino Romano, finely grated
½ to 1 cup panko/regular breadcrumbs, more if needed
Freshly cracked pepper
1 egg, whisked
Canola oil, for shallow frying
1. Peel and cut off the ends of the eggplant. Cut into small bite size chunks. Prepare a steamer basket and steam the eggplant for about 10 minutes, or until eggplant has softened but still keeps its shape. Remove and place steamed eggplant into a colander or squeeze out any extra moisture with a cheesecloth or paper towel. Place steamed eggplant into a food processor and pulse a few times to achieve the texture you prefer. I like to still keep a bit of a chunky texture. Place the eggplant into a large bowl.
2. Add the rest of the ingredients to the large bowl except the egg. Give a taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind.
3. Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 4-5 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!