Wednesday 8 August 2012

Eggplant Patties

From Mezze to Milk Tart, Cecile Yazbek, Wakefield Press, 2011.

The vegetables for this recipe had to be shredded. The author suggests shredding rather than grating, and she explains shredding as putting them through a food processor. So in went an eggplant, an onion and a tomato. A selection of flavourings was now added to the mix: chopped mint, chopped parsley, salt, pepper, cinnamon and allspice. To this lot went binding ingredients: olive oil, flour, baking powder and an egg. It was an easy mix to put together.

An oven tray was now prepared with a sheet of baking paper on it. The mixture was spooned on in patty-sized quantities and baked in a moderate oven for about 20-30 minutes.

I did not really enjoy these overmuch. The texture was a on the rubbery side. I think it would have been much better to have fried these in a pan rather than baking them in the oven. At least then they would have perhaps had the chance to develop a crisp crust which might have helped them.

Taste: ✔✔
Ease of cooking: ✔✔✔✔

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