Eggplant Cakes Recipe

Name: Eggplant Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Eggplant cakes; one large eggplant (or 2 small ones); 8 oz crumbled feta cheese; 1 cup grated Parmesan cheese; 1 cup chopped parsley; 2 cups fresh bread crumbs; 1-2 eggs; 2-3 garlic cloves; 5 tbsp olive oil; salt and black pepper; Yogurt sauce; 2 small cups of OLD HOME yogurt; 1 pealed cucumber; 1 tbsp red vinegar; salt, black pepper, red chilie, and cumin seeds

Servings: persons

Eggplant cakes
one large eggplant (or 2 small ones)
8 oz crumbled feta cheese
1 cup grated Parmesan cheese
1 cup chopped parsley
2 cups fresh bread crumbs
1-2 eggs
2-3 garlic cloves
5 tbsp olive oil
salt and black pepper
Yogurt sauce
2 small cups of OLD HOME yogurt
1 pealed cucumber
1 tbsp red vinegar
salt, black pepper, red chilie, and cumin seeds

1
Slice eggplant into 1-2 inch slices and brash them with olive oil and bake in the oven at 350-375 F for 15-20 min until eggplant slices get golden color. Chop eggplant once cooled a little. Put it in a big bowl and add lightly beaten egg, feta and Parmesan cheeses, parsley, bread crumbs, garlic, salt and pepper. Mix ingredients well and put them in fridge for 30 min or until ready to fry.
2
Divide mixture into balls of little lime size and flatten them slightly. Roll the balls in the flower to coat. Heat olive oil in a skillet and fry eggplant cakes until golden brown on each side. Put them on paper towel to drain excess oil.
3
Yogurt Sauce:
4
Pour excess water out of yogurt cups. Put yogurt together with graded pealed cucumber (squeeze excess water with gaze cloth). Then add vinegar, red chilies, cumin seeds, salt, and black pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Eggplant cakes, one large eggplant (or 2 small ones), 8 oz crumbled feta cheese, 1 cup grated Parmesan cheese, and more.

Yes, Eggplant Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Cakes

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