Roasted Aubergine fritters
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
Method
- 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.