Mediterranean Eggplant (aubergine) Cakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 eggplant, sliced in 1/2 " slices
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 egg , beaten (you may need more if you have a large eggplant)
• 1 cup fresh breadcrumb (prefer )
• 2 tablespoons flour
• 4 ounces parmesan cheese
• 4 ounces feta cheese (can omit, to make healthier)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil
• 2 green onions
• salt
• fresh ground black pepper
• 4 tablespoons olive oil

Recipe

• 1 preheat oven to 375°f.
• 2 brush eggplant slices evenly with olive oil.
• 3 bake for 20 minutes until golden brown and tender.
• 4 remove from oven, and finely dice the eggplant slices.
• 5 in a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.
• 6 add the salt and pepper in quantities at your discretion.
• 7 mix everything well and place in the refrigerator 20min to firm up.
• 8 (note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).
• 9 divide the mixture into 6-8 equal portions, and shape into a flattened ball.
• 10 coat with flour.
• 11 fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.
• 12 serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.