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The vegetable garden we have in our home in Cervo every year slowly gives us smooth and shiny eggplants.
We love them all, one by one, ‘cause they are the result of the stubbornness of my mother who does not surrender to the laziness of a small and stony soil.
Today I share one of our favorite recipes with which we honor mom’s eggplants, the eggplant patties.
We like them also because they allow us to share the harvest even with children, who happily ignore the presence of the beloved vegetable inside their dish!
To give more freshness to my eggplant patties I love to serve them jointly with a season made with yogurt and parsley, something I happily adopted by the Arabic cuisine.
Eggplant patties, the labours of the vegetable garden
- 3 eggplants
- 2 medium white onions, finely chopped
- 4 tablespoons extra virgin olive oil
- 1 tablespoon chopped parsley
- 2 eggs
- 3 tablespoons grated Parmesan cheese
- Peanut oil for frying.
for the dressing:
- ½ cup of Greek yogurt
- 2 teaspoons of chopped parsley
- 2 teaspoons of EVO oil
- 1 pinch of salt
- Boil the eggplants cut into quarters and with the skin in lightly salted water for 10 minutes.
- Heat the oil in a non-stick frying pan and sauté the onions over medium heat for 5 minutes or until they are soft and translucent.
- Drain the eggplants and squeeze them very well with your hands or with the help of a kitchen towel. Blend coarsely in the mixer and add to the fried onion. Sauté for 3 minutes.
- Pour eggplant and onions into a bowl and add the eggs, parmesan and chopped parsley. Mix well. If the mixture is too soft add a tablespoon of breadcrumbs.
- Shape little meatballs and coat in breadcrumbs.
- Fry in plenty of peanut oil. Sprinkle with salt and serve hot.
- Prepare the dressing by adding to the Greek yogurt 2 teaspoons chopped parsley, 2 teaspoons of EVO oil and a pinch of salt.