Italian Eggplant Patties

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

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

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.

[CHEFROMAINAVRIL]

They look so delicious, I do like your chiffonnade.

[adventurecreations]

Great recipe. It's doable and nutritional. Excellent presentation. I'm subscribing.

[ladyc]

Love your recipe, straight to the point❤

[MeMe-piyr]

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 😊

[noorskitchenconnection]

Woooow Amazing Recipe thanks for sharing such a nice Recipe 👌👍👌👌👌

[windyhicks]

They look fantastic. Thank you for sharing. Great video presentation

[Mama-euss]

I love recipes that buck the normal, traditional preperation and make it faster. Gonna try this asap. Thanks

[maryland]

Great vid-thank you. And you use my fav cheese. :)

[badger]

So I made this…only I added Old Bay seasoning and crab meat

It’s a spectacular crab cake base. Delicious

[Mamta]

Looks delicious- will try soon - but I don't eat eggs - so gotta find something to substitute ☺️

[crokkadoodledoo]

eggplant vegetable great.
eggplant people very bad.

[morrismonet]

It's stupid to wear gloves for something you are going to fry anyway.