I overestimated the vegies when I was buying them to make Ratatouille for the housewarming party… that is while chopping up the vegies, mum & I filled FOUR large baking dishes and we still had more eggplant and zucchini to chop up, so we decided to call it a day…
Last night I made some eggplant patties in an attempt to use up some of the leftover eggplant, as per my menu plan for the week (which I am sticking to so far!). The recipe is originally a reader recipe from Andrea O’Grady in the February 2005 issue of Super Food Ideas Magazine and the only change I made was to make smaller, longer patties to fit in the leftover bake-at-home rolls we have from the party. I added baby spinach, chopped beetroot and crumbled feta cheese to the rolls and topped my patties with a little bit of tomato sauce. I would have preferred tomato chutney or relish but we didn’t have any. As you can see I served it alongside some of the Ratatouille that was leftover from the party as well, this is definitely a party leftovers mish mash meal!!
The recipe is a bit ambiguous, just calling for ’1 large eggplant’, I think mine must have been very large because the mix could have done with another slice of bread to soak up the moisture. They tasted great but were just a bit sticky to handle while making the patties. Also, the original recipe tells you to split the mixture into 4 equal portions, but they would be MEGA patties let me tell you… so I suggest it would make at least 6-8 normal patties and I got about 12 of my mini patties out of it… but then again that could just be the size of my eggplant! I also had no basil leaves so I used basil pesto instead. The recipe below reflects my adaptions to the original recipe. They were absolutely delicious, crunchy on the outside, still a little soft on the inside and full of flavour.
Eggplant Patties Makes 4 mega patties, 6-8 regular sized patties or 12 mini patties!
Roughly chop 500-600g eggplant and place in a large saucepan of cold salted water. Bring to the boil and simmer for 5 minutes or until soft. Process 4-5 slices bread, 1 quartered red onion & 2 garlic cloves in a food processor until breadcrumbs form. Add drained eggplant along with 1/2C grated parmesan cheese, 4Tbsp basil pesto (or 1/4C fresh basil leaves), 1 egg & salt & pepper to taste. Process until well combined but not smooth, you want some chunks in it. Transfer to a bowl and refrigerate for 30 minutes.
Using floured hands, shape mixture into whatever size/shape patties you want and coat them in flour (you won’t need more than 1/2C flour for this). Return to the refrigerator for at least another 30 minutes.
Heat 2Tbsp olive oil in a frying pan and add a couple of patties (don’t overcrowd the pan). Cook for 3-4 minutes each side or until golden and cooked through. Drain on paper towel and cook remaining patties in batches, adding more oil as needed. Serve on rolls (I used the bake-at-home ones from the supermarket) with salad ingredients and freeze leftover patties for another meal.