Eggplant, olive and feta patties
Eggplant, olive, and feta patties combine Mediterranean flavors with a crunchy texture, ideal for snacks or light meals. Simply roasted eggplant is blended with olives, feta, and spices, then pan-fried until golden.
Cook time 20 min
Prep time 30 min
Ingredients:
1 short spray cooking spray oil1 eggplant
1 cup olives
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup feta cheese
1 egg
1/2 cup basil leaves
2 red hot chili peppers
1/4 cup all-purpose white wheat flour
Eggplant, olive, and feta patties are a delightful fusion of Mediterranean flavors, perfect for a light meal or a delicious snack. These patties boast a savory blend of eggplant, olives, and feta cheese, enhanced with the subtle spice of red hot chili peppers and the fragrant aroma of fresh basil. Not only are they packed with flavor, but they are also fairly simple to prepare.
Instructions:
- Spray a large baking sheet with cooking spray oil.
- Preheat your oven to 400°F (200°C).
- Arrange the diced eggplant on the prepared baking sheet.
- Roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, tossing halfway through. Remove from the oven and let cool slightly.
- In a large mixing bowl, combine the roasted eggplant, chopped olives, bread crumbs, grated parmesan cheese, crumbled feta cheese, lightly beaten egg, and finely chopped basil leaves.
- Add the finely chopped chili peppers. Adjust the amount based on your desired spice level.
- Mix all ingredients well until they are thoroughly combined.
- With clean hands, take about 1/4 cup of the mixture and shape it into a patty. Repeat this process until all the mixture is used up.
- Place the flour on a shallow plate. Lightly dredge each patty in the flour, shaking off any excess.
- Heat a non-stick skillet over medium heat and spray with cooking spray oil.
- Add the patties to the skillet in batches, ensuring not to overcrowd the pan.
- Cook each patty for about 4-5 minutes on each side or until golden brown and crispy.
- Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
- Serve warm with your choice of dip or a side salad.
Enjoy these scrumptious Eggplant, olive, and feta patties as a unique and flavorful dish that can be served on their own, with a dipping sauce, or as part of a larger meal. Their combination of textures and taste will make them a hit with family and friends. Don’t hesitate to experiment with the recipe to suit your personal preferences or dietary needs.
Eggplant, olive and feta patties FAQ:
Roast the diced eggplant in a preheated oven at 400°F (200°C) for about 20-25 minutes or until tender and slightly caramelized, tossing halfway through.
The patties are done when they are golden brown and crispy, typically after cooking for 4-5 minutes on each side in a non-stick skillet.
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet before serving for best results.
Yes, you can substitute feta cheese with ricotta or cottage cheese for a different flavor and texture, though the taste will vary.
Use a non-stick skillet that is large enough to fit several patties without overcrowding, approximately 10-12 inches in diameter is ideal.
Cooking Tips:
- When selecting an eggplant, choose one that is firm and heavy for its size with smooth, shiny skin.
- To avoid bitterness, you can salt the eggplant slices and let them sit for about 30 minutes before cooking. Rinse and pat dry before using.
- Feel free to use different types of olives depending on your taste. Kalamata olives add a briny, robust flavor.
- To make the patties firmer and easier to handle, chill the mixture in the refrigerator for at least 15-30 minutes before shaping into patties.
- For a gluten-free version, substitute the bread crumbs and flour with gluten-free alternatives.
- Ensure the oil is hot before cooking the patties to achieve a crispy exterior.
Nutrition Facts
4 ServingsCalories 360kcal
Protein 15g
Carbohydrates 36g
Fiber 6g
Sugar 6g
Fat 18g
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