Eggplant Puffs Recipe

Name: Eggplant Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant; 1 c. grated Swiss cheese; 1 egg, slightly beaten; 6 to 8 Tbsp. dried bread crumbs; 1 tsp. ground cumin seed; 1 tsp. garlic powder; 1 tsp. fresh lemon juice; salt and pepper; all-purpose flour; cooking oil for frying (preferably olive oil)

Servings: persons

2 medium eggplant
1 c. grated Swiss cheese
1 egg, slightly beaten
6 to 8 Tbsp. dried bread crumbs
1 tsp. ground cumin seed
1 tsp. garlic powder
1 tsp. fresh lemon juice
salt and pepper
all-purpose flour
cooking oil for frying (preferably olive oil)

1
Cook whole eggplant in boiling water until tender, 15 to 20 minutes.
2
Peel; put the pulp in a bowl.
3
Drain off any water.
4
Mash finely with a fork and beat a little.
5
Add other ingredients except flour and oil.
6
Beat until well mixed with a whisk or an electric blender.
7
The final consistency may seem a little thin, but nevertheless, shape into small balls and arrange on a plate.
8
Let stand in the refrigerator for at least 1 hour.
9
Roll in flour.
10
Fry in hot oil until crisp.
11
Serve hot with toothpicks.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 2 medium eggplant, 1 c. grated Swiss cheese, 1 egg, slightly beaten, 6 to 8 Tbsp. dried bread crumbs, and more.

Yes, Eggplant Puffs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Puffs

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