Post by marlaoh on Mar 12, 2004 8:21:36 GMT -6
Bon Appetito's Polpette di melanzane e Ricotta (Eggplant Fritters)
Serves 4 People
Ingredients:
1 large Eggplant, about 1 1/2lb. cut into 1/2 inch thick slices
3 tbsp. Olive oil
1 egg, lightly beaten
2 garlic cloves, crushed
6 tbsp. chopped fresh parsley
2 1/2 cups fresh white bread crumbs
1 cup grated parmiggiano cheese
3 tbsp. Flour
vegetable oil for shallow frying
salt
pepper
Preparation:
Preheat the oven at 395F. Brush the eggplant slices with the olive oil, then place them on a baking sheet and bake for about 15-20 minutes until golden & tender. Chop the slices finely and place them in a bowl with the egg, garlic, parsley, bread crumbs, parmiggiano & ricotta cheese. Add salt & pepper to taste, and mix well. Let the mixture rest 10-15 minutes. If the mixture looks very soft, madd more bread crumbs.
Divide the mixture into eight balls and flatten them slightly. Place the flour on a plate and season with salt and pepper. Coat the fritters in flour, shake off any excess. Shallow fry the fritters in batches for one minute on each side, until golden brown. Drain on paper towel and serve hot.
Sauce suggestions:
plain Yogurt with fried chilies and toasted walnuts.
or
Fresh tomato basil sauce.
Serves 4 People
Ingredients:
1 large Eggplant, about 1 1/2lb. cut into 1/2 inch thick slices
3 tbsp. Olive oil
1 egg, lightly beaten
2 garlic cloves, crushed
6 tbsp. chopped fresh parsley
2 1/2 cups fresh white bread crumbs
1 cup grated parmiggiano cheese
3 tbsp. Flour
vegetable oil for shallow frying
salt
pepper
Preparation:
Preheat the oven at 395F. Brush the eggplant slices with the olive oil, then place them on a baking sheet and bake for about 15-20 minutes until golden & tender. Chop the slices finely and place them in a bowl with the egg, garlic, parsley, bread crumbs, parmiggiano & ricotta cheese. Add salt & pepper to taste, and mix well. Let the mixture rest 10-15 minutes. If the mixture looks very soft, madd more bread crumbs.
Divide the mixture into eight balls and flatten them slightly. Place the flour on a plate and season with salt and pepper. Coat the fritters in flour, shake off any excess. Shallow fry the fritters in batches for one minute on each side, until golden brown. Drain on paper towel and serve hot.
Sauce suggestions:
plain Yogurt with fried chilies and toasted walnuts.
or
Fresh tomato basil sauce.