Name: Roasted Aubergine fritters
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 aubergine; 1 clove of garlic; ½ chilli (optional); 1 egg; 1 shallot onion (or 2 spring onions); 3-5 Tbsp besan (chickpea) flour; 1 Tbsp chopped coriander or mint leaves

Roasted Aubergine fritters

24 Apr 2018

by Wholeness

Prep Time

5 minutes

Cook Time

50 minutes

Total Time

55 minutes

Background

These gluten-free roasted aubergine fritters are surprisingly filling and ideal for snacking or as appetizers with dips. I like to have them with hearty stews too instead of bread. To be honest I wouldn’t roast an aubergine just for this recipe - when I cook something in the oven I normally put some veggies on the lower shelf for other meals (such as potatoes, red peppers, aubergine, squash, sweet potatoes etc).

Ingredients

1 aubergine
1 clove of garlic
½ chilli (optional)
1 egg
1 shallot onion (or 2 spring onions)
3-5 Tbsp besan (chickpea) flour
1 Tbsp chopped coriander or mint leaves

Instructions

Put the aubergine on a lightly oiled baking tray and roast in a preheated oven ( set to about 180°C) and roast for about 30-40 minutes until soft. Remove from the oven and let cool completely.
Cut the aubergine in half and scrape out the flesh into a bowl. Discard the skin. Mash the flesh with a fork.
Mince the garlic, finely chop the onion/spring onion and the chilli, if used. Lightly whisk the egg. Add these to the aubergine together with the cumin and some seasoning.
Add the besan flour gradually whilst mixing. Combine until you get a thick batter.
Lightly oil a pancake pan and add dollops of the batter. Use the base of a spoon to flatten them into a patty. Cook for a couple of minutes then flip them over and cook until golden.
Transfer them to a warm plate and repeat with the remaining batter.
Serve warm or at room temperature.