Italian Eggplant Patties

Food Loves Company
Food Loves Company
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Published 2021-07-02
These eggplant patties are a family recipe that I always enjoyed eating growing up. Every time I make them I always say to myself that I don’t make them enough. They’re easy to make and can be enjoyed hot or cold. Eggplant is such a sponge for taking on flavour, try different sauces, salsas or even toss a patty between some buns and load up the toppings. Im eating one right now as I write out this description, so I hope you give these a try, they’re fresh and delicious!

RECIPE
www.foodlovescompany.ca/post/eggplant-patties

EGGPLANT PATTIES
Recipe by Mark Calaminici | Food Loves Company
Serves 2 (makes about 6 patties)

Ingredients
1 eggplant (2 ½ to 3 lbs) peeled and finely diced
¼ cup fresh parsley, finely chopped
½ tbsp. dried oregano
4-5 fresh basil leaves, chiffonade
Chili flakes, to taste
½ to 1 cup pecorino Romano, finely grated
½ to 1 cup panko/regular breadcrumbs, more if needed
Salt
Freshly cracked pepper
1 egg, whisked
Canola oil, for shallow frying

Method
1. Peel and cut off the ends of the eggplant. Cut into small bite size chunks. Prepare a steamer basket and steam the eggplant for about 10 minutes, or until eggplant has softened but still keeps its shape. Remove and place steamed eggplant into a colander or squeeze out any extra moisture with a cheesecloth or paper towel. Place steamed eggplant into a food processor and pulse a few times to achieve the texture you prefer. I like to still keep a bit of a chunky texture. Place the eggplant into a large bowl.

2. Add the rest of the ingredients to the large bowl except the egg. Give a taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind.

3. Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 4-5 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!

Until next time, ciao!

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Music by @epidemicsound
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Chapters
0:00 Intro
0:11 Choosing, prepping and steaming the eggplant
1:14 Prepping the rest of the ingredients
1:59 Removing excess moisture from the eggplant
2:10 Getting the eggplant and rest of ingredients ready to cook
2:50 Forming the eggplant patties
3:08 Frying the eggplant patties
3:32 Tasting and goodbye


#eggplant #eggplantpatties #vegetablerecipes


Clip used and references:
The Simpsons - "tapa tapa tap"
I do not own this clip but I love the show and films and just wanted to incorporate it into my video.
All Comments (16)
  • @MeMe-pi9yr
    I’ve been trying to find this recipe for years. My Dad used to make these my whole life..unfortunately he didn’t right the recipe down and he passed several years ago 🇮🇹 Thank You 😊
  • @Mama-eu1ss
    I love recipes that buck the normal, traditional preperation and make it faster. Gonna try this asap. Thanks
  • @ladyc277
    Love your recipe, straight to the point❤
  • @windyhicks3319
    They look fantastic. Thank you for sharing. Great video presentation
  • @badger6817
    So I made this…only I added Old Bay seasoning and crab meat It’s a spectacular crab cake base. Delicious
  • @maryland9987
    Great vid-thank you. And you use my fav cheese. :)
  • @Mamta9
    Looks delicious- will try soon - but I don't eat eggs - so gotta find something to substitute ☺️
  • @morrismonet3554
    It's stupid to wear gloves for something you are going to fry anyway.