Ingredients
-
1
-
2
-
1/3
-
2
-
2
-
1/2
-
1/4
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Eggplant (Aubergine) Fritters, My husband loves eggplant so I’m always on the lookout for different ways to prepare it I found this one in a back issue of Southern Living magazine and he went wild over it I only changed it slightly with a dash of Tabasco Prep time includes chill time , I made these and used them in a sub sandwich, which was delicious! I loved using the Tabasco sauce and put steak sauce on the sub with pickles, lettuce, cheese Thank you!
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Steps
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1
Done
|
Chop Peeled Eggplant Into Bite-Size Pieces. Drop the Pieces Into a Pot of Water as You Work to Keep Them from Discoloring. Add Extra Water to Cover, If Necessary. Bring to a Boil and Cook 10 Minutes or Until Tender; Drain and Cool. |
|
2
Done
|
Saute Onions and Bell Pepper in 2 Teaspoons Hot Vegetable Oil in a Skillet Over Medium-High Heat 5 Minutes or Until Tender; Set Aside. |
|
3
Done
|
Pulse Bread in a Food Processor 3-4 Times or Until Finely Crumbled to Equal 3/4 Cup; Remove and Set Aside. |
|
4
Done
|
Pulse Eggplant, Salt, Garlic Powder, and Ground Pepper in Food Processor 3 Times or Until Blended. |
|
5
Done
|
Stir Together Eggplant Puree, Breadcrumbs, Vegetables, Eggs and Tabasco Until Combined; Chill 30 Minutes. |
|
6
Done
|
Pour Oil to a Depth of 1 Inch Into a Large Skillet; Heat to 350. Drop Eggplant Mixture by Heaping Tablespoonfuls in Batches, Into Hot Oil; Fry 2 Minutes on Each Side or Until Browned. Drain on Paper Towels. |
