Hot and Spicy Eggplant Patties

Yield: 8 servings

Ingredients

• 4 baby eggplants, skin-on and diced
• 2 teaspoons salt
• 1/2 cup extra-virgin olive oil
• 2 cracked cloves garlic, + 2 finely chopped cloves
• 1 red dry hot pepper, diced
• 1 large porcini, diced
• 2 eggs
• 3 tablespoons pecorino Romano
• 1 1/4 cups unseasoned bread crumbs
• 1 1/2 cups vegetable oil or light olive oil
• Fresh flat-leaf Italian parsley, finely chopped
• Fresh basil, finely chopped
• 1/4 teaspoon black pepper

Instructions

1. Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour.
2. Squeeze out excess juice and set aside.
3. In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper. When fragrant, add the eggplant and diced mushrooms for approximately 3 minutes until brown and crisp. Discard the garlic.
4. In a bowl, beat eggs, add grated cheese, black pepper, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, mushrooms, 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly.
5. Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown.
6. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil.
7. Serve immediately.

Attribution

Posted by Tiffany at Recipe Goldmine 2/9/2002 6:59 pm.

Source: Recipe courtesy Eleanora Scarpetta