eggplant fritters

by Michelle June 20, 2013

written by Michelle June 20, 2013

It’s hard to believe that it has been a year since we lost our beloved little Molly. Having never owned a pet before her, I had no idea of the profound grief we would endure once she was gone. Had you asked me then when I would have a new puppy my answer would have been, ‘never’. I couldn’t imagine being able to love another puppy the way we loved her. She was perfect and I didn’t believe lightning could strike twice…

Guess what? From the moment he crept out of his crate at the airport, we have been smitten. Totally different but he is completely and entirely just as perfect. Apparently, lightning can strike twice…

Summer at the farm means experimenting with the barbecue. Yesterday, I grilled eggplant and corn on the cob and came up with two new summer vegetable side dishes. The smokiness from the grill gave both dishes a lovely hint of summer magic!

Eggplant Fritters

4 small eggplants
3 tbsp olive oil
1 sweet potato, peeled, boiled and mashed roughly
1 large egg, beaten
5 ounces queso fresco
1 garlic clove, crushed
2 cups fresh bread crumbs
Sea salt and freshly ground pepper
Panko crumbs

Preheat the grill to 400*F.

Place the eggplant directly on the grill. Using tongs turn eggplants every 5 minutes until they are soft and the skin has split. About 20 minutes

Use a spoon to scoop the eggplant flesh away from the skin. Discard the skin, chop the flesh finely and place in a colander to drain for twenty minutes.

In a medium mixing bowl mix sweet potato, eggplant, egg, cheese, garlic, breadcrumbs and salt and pepper. The mixture will be wet.

Heat olive oil in a large skillet over medium high heat.

Use a large spoonful of filling to shape into fritter. Coat with Panko crumbs then gently place in skillet. Fry until golden then turn over and repeat.