Moroccan Eggplant (Aubergine) Fritters

Name: Moroccan Eggplant (Aubergine) Fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 fritters
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 large eggplant; 2 large eggs; 2 cup dry breadcrumbs; 1 cup coarsely chopped cilantro; 0.5 cup sultana raisin; 0.5 cup Greek yogurt; 3 garlic cloves; 0.5 jalapeno chile; 2 tsp tomato paste; 1 tsp hot paprika; 1 tsp ground cumin; 0.5 tsp curry; 0.5 tsp ground coriander; 0.5 tsp salt; 0.25 tsp ground ginger; 1 pinch ground cardamom; 1 cup all-purpose flour; 2 eggs; tzatziki

Aubergine, breadcrumbs and sultana raisin come together in this meze, warmed with chilli and paprika and made in the microwave.

35 min · Serves 12 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Microwave eggplant until tender. Transfer to processor and puree. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
2
Place 1 rounded tablespoonful of mixture into flour and turn to coat. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
3
Flatten between palms of hands forming 3 inch oval patties. Transfer to baking sheet. Repeat, using up all of eggplant mixture.
4
Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
5
Add patties and cook until golden-brown, about 3 minutes per side. Transfer to paper towels to drain.
3 min
6
(may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.
120 min