Recipe courtesy of Eleanora Scarpetta
Recipe courtesy of Eleanora Scarpetta
Show:
Food Network Specials
Episode:
Al Roker's Tailgating Party
Hot and Spicy Eggplant Patties
Getting reviews...
- Level: Easy
- Total: 1 hr 11 min
- Prep: 1 hr
- Inactive: 1 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 679
- Total Fat
- 58 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 43 mg
- Sodium
- 478 mg
- Level: Easy
- Total: 1 hr 11 min
- Prep: 1 hr
- Inactive: 1 min
- Cook: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 679
- Total Fat
- 58 g
- Saturated Fat
- 9 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 43 mg
- Sodium
- 478 mg
Ingredients
Directions
- Place the diced eggplant in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside.
- 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.
- 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.
- 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. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
