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Eggplant Patties
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Description
This month Tammie and I decided to focus on vegetables as our recipe theme. Farmers are bringing their fresh produce to market and we want to take advantage of that! Do visit your local farmers’ market if you can. I know I love my local market. It’s not only a healthy choice for your family but the farmers appreciate the support!
Ingredients
- 1 whole Medium Eggplant, Peeled And Cubed
- ½ cups Red Pepper, Diced Small
- ½ cups Onion, Diced Small
- 1 Tablespoon Minced Garlic
- ½ teaspoons Salt
- 2 whole Eggs, Beaten
- 1-¾ cup Cracker Crumbs
- 1-½ cup Shredded Sharp Cheddar
- 1 Tablespoon Dried Parsley
- ½ teaspoons Salt
- ½ teaspoons Garlic Powder
Preparation
Bring a pot of water to boil then add the eggplant. Boil the eggplant cubes until completely softened. This will take 7-15 minutes depending on the size of the cubes. Drain off the water and put the eggplant into a large mixing bowl. Mash it using a potato masher.
Spray a skillet with vegetable oil and heat over medium-high. Then sauté pepper, onion and garlic with salt. When the pepper mixture is softened add it and the beaten eggs into the mashed eggplant. Stir in the cracker crumbs, cheese, parsley, salt and garlic powder.
Reheat the skillet over medium-high and spray with oil. Drop scant ¼ cup dollops of the batter into the skillet and cook 3-4 minutes. Turn them over and cook 3-4 minutes longer until browned nicely.
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