Eggplants, also known as aubergines, are often overlooked in many kitchens, but they are incredibly versatile and can be transformed into a variety of mouthwatering dishes. This recipe is a true hidden gem – by simply grating an eggplant, you can create a delightful, crispy treat that’s both easy to prepare and budget-friendly. The combination of grated eggplant with a simple egg and flour batter, fried to perfection, results in a dish that is crispy on the outside and tender on the inside. Paired with a tangy sauce, this dish is sure to become a new favorite, whether you’re serving it as a snack, appetizer, or side dish.

Full Recipe:

Ingredients:

For the Eggplant Fritters:

1 eggplant – Grated to create the base of the fritters, offering a soft yet crispy texture.

2 eggs – Acts as a binder, ensuring the grated eggplant holds together while frying.
150 g flour – Helps to create a light and crispy coating.
Parsley, chopped – Adds a fresh, herbal note to the fritters.

Salt and pepper – To taste, for seasoning the mixture.
Vegetable oil – For frying, providing a crispy exterior.

For the Sauce:

3 tablespoons mayonnaise – Adds creaminess and richness to the sauce.
1 tablespoon ketchup – Provides a tangy and slightly sweet flavor.
1 shallot (or onion), finely chopped – Adds a sharp, savory note to the sauce.

1 teaspoon capers – Brings a briny, tangy element that cuts through the richness.

Instructions:

1. Prepare the Eggplant:

Grate the eggplant: Start by washing the eggplant thoroughly. Using a coarse grater, grate the eggplant into a bowl. There’s no need to peel it unless you prefer a smoother texture.

Season the grated eggplant: Sprinkle the grated eggplant with a bit of salt and let it sit for about 10 minutes. This will help to draw out excess moisture. After 10 minutes, squeeze the grated eggplant to remove any excess liquid.

2. Make the Batter:

Mix the ingredients: In a large mixing bowl, beat the eggs and season with salt and pepper. Gradually add the flour, mixing until you have a smooth, thick batter. Stir in the chopped parsley for added flavor.

Combine with eggplant: Add the grated eggplant to the batter, mixing well until the eggplant is fully coated.

3. Fry the Fritters:

Heat the oil: In a large skillet, heat the vegetable oil over medium heat. The oil should be hot enough to create a sizzle when you drop in the batter.

Fry the fritters: Using a spoon, drop spoonfuls of the eggplant mixture into the hot oil. Flatten each spoonful slightly with the back of the spoon. Fry until golden brown on both sides, about 2-3 minutes per side.
Drain excess oil: Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

4. Prepare the Sauce:

Mix the sauce ingredients: In a small bowl, combine the mayonnaise, ketchup, finely chopped shallot (or onion), and capers. Mix well until all ingredients are fully incorporated.

5. Serve:

Plate the fritters: Arrange the crispy eggplant fritters on a serving plate.

Serve with sauce: Serve the fritters hot, with the prepared sauce on the side for dipping.

FAQs:

1. Can I bake these eggplant fritters instead of frying them?

Yes! To make them healthier, you can bake the fritters at 200°C (400°F) for about 15-20 minutes, flipping them halfway through until they are golden and crispy.

2. What other herbs can I use instead of parsley?

You can substitute parsley with fresh cilantro, basil, or even dill, depending on your taste preference.

3. Can I make the fritters in advance?

While these fritters are best served fresh and hot, you can prepare them in advance and reheat them in the oven to restore some of their crispiness.

4. What can I use as a substitute for eggs?

If you’re looking for an egg-free option, you can use a flaxseed or chia seed egg substitute. Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water, let it sit for a few minutes to thicken, and then use it as a replacement for eggs.

Tips:

Salting the Eggplant: Don’t skip the step of salting the eggplant. This helps to remove bitterness and excess moisture, which ensures the fritters stay crispy.
Consistency of Batter: If your batter is too thick, you can thin it with a little water or milk. If it’s too thin, add a bit more flour until you reach the desired consistency.
Flavor Boost: For an extra flavor boost, consider adding grated Parmesan cheese or a pinch of smoked paprika to the batter.

Storage Tips:

Refrigeration: Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a stovetop to maintain crispiness.
Freezing: These fritters can be frozen for up to 1 month. To reheat, bake them in the oven at 200°C (400°F) straight from frozen until hot and crispy.

Conclusion:

This grated eggplant recipe is a fantastic way to turn a humble vegetable into something extraordinary. The fritters are crispy, flavorful, and paired with a tangy sauce that complements the eggplant perfectly. Whether you’re serving these as an appetizer, snack, or side dish, they’re sure to impress your family and friends. Plus, they’re quick and easy to prepare, making them a great option for busy weeknights or impromptu gatherings. Give this recipe a try, and you’ll soon find it becoming a regular in your meal rotation!