Eggplant Fritters with Tomato Salad
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Eggplant fritters served with a fresh tomato salad.
Ingredients
- Eggplants - 21.2 oz
- Chicken Egg - 2 pieces
- Onion - 1 head
- Wheat Flour - 2.8 oz
- Vegetable Oil - 1 fl oz
- Svan Salt - to taste
- Tomatoes - 14.1 oz
- Spanish onions - 1 head
- Cilantro - 1.8 oz
- Dill - 0.5 oz
- Unrefined Sunflower Oil - 1 fl oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Make small punctures in the eggplants using a knife or fork. Place them on a baking sheet and roast in a preheated oven at 392°F (about 400 degrees Fahrenheit) for 20–25 minutes. Check for doneness with a knife: the blade should easily slide into the flesh, and the skin should be golden brown.
Step 3
Cut the eggplants in half lengthwise and scoop out the flesh with a spoon. If the eggplants are large and have many seeds, remove the seeds and discard them.
Step 4
Finely chop the meat with a knife.
Step 5
Finely chop the onion and sauté it in oil until golden brown.
Step 6
Mix the flesh of the eggplants, onion, and raw egg, then add Svan salt and chopped cilantro.
Step 7
Add the flour and mix again.
Step 8
Heat a skillet with oil, use a spoon to shape the pancakes, and fry them until golden brown for a couple of minutes on each side.
Step 9
Transfer the pancakes from the skillet to a paper towel to remove excess oil.
Step 10
Coarsely chop the tomatoes. Slice the red onion into thin half-rings.
Step 11
In a bowl, combine the tomatoes with the onions, then add chopped dill. Season with salt to taste and drizzle with fragrant oil.
Step 12
Serve the eggplant pancakes with a fresh salad.
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