Hot and Spicy Eggplant Patties

Total Time:
1 hr 11 min
1 hr
1 min
10 min

8 servings

  • 4 baby eggplants, skin-on and diced
  • 2 teaspoons salt
  • 1/2 cup extra-virgin olive oil
  • 2 cracked cloves garlic, plus 2 finely chopped cloves
  • 1 red dry hot pepper, diced
  • 1 large porcini, diced
  • 2 eggs
  • 3 tablespoons pecorino Romano
  • 11/4 cups of 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
  • 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.

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