In an appropriate sized skillet, sauté the minced garlic in the
olive oil over a medium heat until lightly browned. Carefully pour
in about one inch of water into the skillet, reduce the temperature
to low, add 1/2 teaspoon of salt and the cubed
eggplant, cover and allow the
eggplant to steam until it becomes soft. This usually
takes 15 to 20 minutes. Drain, discard the water, place the
eggplant into a large mixing bowl, and allow to cool
until you can touch it.
Chop the cooked
eggplant and to it add the onions, parsley, 3/4 cup bread
crumbs, paprika, cheese, pepper and the remaining salt, along with
one of the eggs, and thoroughly mix. Hands work best. Refrigerate
this mixture for several hours until it firms up.
Beat the remaining egg. It is at this point you can either choose
to make patties or balls (see below). Either way, using your hands,
form into the desired shape, then dip them into the egg and coat
with the remaining bread crumbs.
Fry in hot oil until brown. Can be served "Italian-style" with
your favorite pasta and marinara sauce, Swedish-style, or even
formed into patties prior to frying and used as a meatless hamburger
patty. They also can be frozen and reheated.
Makes about 6 servings
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