Mediterranean Eggplant (Aubergine) Cakes

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Brush eggplant slices evenly with olive oil.

3. 3

   Bake for 20 minutes until golden brown and tender.

4. 4

   Remove from oven, and finely dice the eggplant slices.

5. 5

   In a medium bowl, combine the chopped eggplant pieces with the garlic, egg whites, parmesan, feta, breadcrumbs, basil and parsley and green onions.

6. 6

   Add the salt and pepper in quantities at your discretion.

7. 7

   Mix everything well and place in the refrigerator 20min to firm up.

8. 8

   (Note: add this stage you may adjust the mixture by adding more breadcrumbs if it does not hold well together).

9. 9

   Divide the mixture into 6-8 equal portions, and shape into a flattened ball.

10. 10

    Coat with flour.

11. 11

    Fry the fritters in shallow oil for 2 mins on either side, till they are golden brown.

12. 12

    Serve with a salad, lemon wedges and a yoghurt sauce to dip into, if preferred.

No additional tips available.