Eggplant Aubergine Pancakes Recipes
EGGPLANT PANCAKES
Eggplant pancakes are a delicious way to enjoy eggplant. Eggplant and cheese are formed into patties and fried until crispy. Serve hot with your favorite dipping sauce.
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Place the eggplants, left whole, in a baking dish (do not crowd them) and bake at 350 degrees F for 45 minutes or until the skin is soft and wrinkled. Remove the eggplant from the oven. Let cool just enough so they can be handled (but still warm). Peel the skin off and let any liquid drain off. Chop the eggplant and place in a bowl. Add the cheese, eggs, and flour. Mix well. Season as desired with salt. Heat oil in a wide skillet. Form the eggplant mixture into patties and place in the hot oil. Cook, turning once, until browned on both sides. Remove from the oil and let drain on paper toweling. Serve hot.
Nutrition Facts :
EGGPLANT (AUBERGINE) PATTIES
Make and share this Eggplant (Aubergine) Patties recipe from Food.com.
Provided by karen
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel eggplant and cut into small pieces.
- Boil in salted water until tender.
- Drain well and mash.
- Stir in all other ingredients.
- Spray non-stick skillet with cooking spray, or add a small amount of oil.
- Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
EGGPLANT (AUBERGINE) PANCAKES
Make and share this Eggplant (Aubergine) Pancakes recipe from Food.com.
Provided by Boca Pat
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place eggplant in saucepan; cover with water; bring to boil; reduce heat; cover pan& simmer about 5 minutes or until eggplant is very soft; drain well.
- mash eggplant& whisk or beat with an electric mixer on low speed until smooth; stir in egg, butter, basil, oregano, parm cheese& salt.
- Add 2/3 cup flour mixed with 1/2 tsp baking pwdr; add more flour if needed to make a thick batter; do not over mix.
- Cook about 1/4 cup batter at a time on a greased griddle about 1 1/2 minutes a side or until nicely browned.
Nutrition Facts : Calories 158.9, Fat 5, SaturatedFat 2.5, Cholesterol 61.6, Sodium 396.3, Carbohydrate 24.1, Fiber 5.3, Sugar 3.4, Protein 5.7
EGGPLANT (AUBERGINE) CASSEROLE
I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.
Provided by jp mims
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook eggplant in small amount of water until tender.
- Drain and mash.
- Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
- Pour into a 9x13 greased baking dish.
- Top with the reserved cheese, crackers and small amount of melted margarine.
- Bake at 325° to 350° for 25 to 30 minutes.
Nutrition Facts : Calories 325.7, Fat 24.2, SaturatedFat 8.5, Cholesterol 134.4, Sodium 754.8, Carbohydrate 16, Fiber 2.8, Sugar 2, Protein 12
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
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