FRITELLE DI MELANZANE (27 december 2003)
As a remainder (or reminder) of Christmas here a recipe for a (vegetarian)
Fritelle di melanzane (4 servings)
1 large aubergine (about 700 g)
2 tablespoons olive oil
1 egg, lightly beaten
2 garlic cloves, crushed
chopped fresh parsley
130 g fresh white breadcrumbs
90 g grated
90 g feta cheese, crumbled
3 tablespoons plain
sunflower oil for shallow frying
salt and freshly ground
natural yogurt flavoured with fried red
chillies and cumin seeds
- Preheat the oven to 190°C. Cut the aubergines into 1/1½ thick slices.
Brush the slices with the olive oil, then place them on a baking sheet and
bake for about 20 minutes until golden and tender. Chop the slices finely and
place them in a bowl with the egg, garlic, parsley, breadcrumbs, Parmesan and
feta. Add salt and pepper to taste, and mix well. Leave the mixture to rest
for about 20 minutes. If the mixture looks very sloppy, add more breadcrumbs.
- Divide the mixture into eight balls and flatten them slightly. Place the
flour on a plate and season with salt and pepper. Coat the fritters in the
flour, shakking off any excess.
- Shallow fry the fritters in batches
for 1 minute on each side, until golden brown. Drain on kitchen paper and serve
with the flavoured yogurt and lime wedges.
The Italian Kitchen Bible by Kate Whiteman, Jeni Wright and Angela Boggiano)