Eggplant Cakes recipe Guide

Let me show you how I make Eggplant Cakes, a delicious dish that can be enjoyed as an appetizer, snack, or side dish. From my own personal experience, this dish has a great balance of flavors and textures, with crispy edges and a tender inside. You’ll find it’s a perfect way to incorporate eggplants into your meals.

Where in Italy is this dish from?
Eggplant is a staple in many regions of Italy, particularly in southern Italy, where it is used in various recipes, from Sicily to Naples. These eggplant cakes or fritters are especially popular in Sicilian cuisine.

Eggplant Cakes Recipe

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Calories per serving: Approx. 180 calories (can vary based on oil used)
Difficulty: Easy
Cost of ingredients: Low
Cuisine: Italian
Course: Appetizer/Side Dish

Ingredients:

• 2 medium eggplants
• 1 cup breadcrumbs (you can use gluten-free breadcrumbs if necessary)
• 2 large eggs
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 tbsp fresh parsley, chopped
• 1-2 garlic cloves, minced
• Salt and pepper, to taste
• Olive oil for frying
• Optional: 1/4 cup flour (for extra binding)
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Equipment Needed:

• Frying pan
• Bowl for mixing
• Knife and cutting board
• Slotted spoon or paper towels for draining
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Method:

1. Prepare the eggplants: Wash the eggplants and cut off the tops. Slice them into rounds, then dice them into small pieces. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to release excess moisture. This step helps reduce bitterness.
2. Cook the eggplants: After draining, heat some olive oil in a pan and sauté the diced eggplants until soft and golden (about 10-12 minutes). Let them cool.
3. Mix the ingredients: In a large bowl, combine the sautéed eggplants with breadcrumbs, eggs, Parmigiano Reggiano, parsley, garlic, salt, and pepper. Mix well until everything is combined. If the mixture feels too wet, add a little flour to help it bind.
4. Form the cakes: Using your hands, form small patties from the mixture, roughly the size of your palm.
5. Fry the cakes: Heat olive oil in a pan over medium heat. Fry the eggplant cakes until golden and crispy on both sides, about 4-5 minutes per side. Remove and drain on paper towels to remove excess oil.
6. Serve and enjoy: Serve these eggplant cakes hot with a side of marinara sauce or a simple yogurt dip.

Variations:

• Cheese: You can try different cheeses like mozzarella or ricotta for a creamier texture.
• Herbs: Add basil or oregano for a different flavor profile.
• Gluten-Free Option: Use gluten-free breadcrumbs or crushed nuts if you’re avoiding gluten.

Tips:

• Make sure to press the eggplants well to remove excess water before cooking. This helps the cakes hold together better.
• These cakes can be made ahead and stored in the refrigerator for a couple of days. Reheat them in the oven or a skillet to maintain their crispiness.
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Notes:

Expect a crispy, golden exterior with a soft, flavorful inside from the eggplant and cheese. The addition of garlic and parsley gives these cakes a delightful aroma.

Nutritional Information Per Serving:

• Calories: 180
• Protein: 7g
• Carbohydrates: 15g
• Fat: 12g
• Fiber: 4g

I hope this guide has made making Eggplant Cakes seem a little less daunting, or have you tried them before? Please, be honest, and let me know in the comment below! I love hearing feedback from a real person like you, so please, leave your honest comment.