Looking for a delicious and unique vegetarian dish? These eggplant patties with sweet pepper filling are perfect for any meal. Crisp on the outside and juicy on the inside, these patties are sure to win over even the most devoted meat-eaters. Follow this easy recipe to create a dish that’s both tasty and nutritious.
Servings: 4
Cook Time: 1 hour
Ingredients for 4 Servings:
- 2 large eggplants
- 1 red bell pepper
- 1 egg
- 4-5 tablespoons of breadcrumbs (4-5 tbsp / 30-37 g)
- 40 grams of tangy hard cheese (sheep or goat) (40 g / 1.4 oz)
- 1 clove of garlic
- Half a hot chili pepper
- A pinch of dried oregano
- Olive oil
- Flour
- Salt
Cooking Instructions:
Roast the Vegetables:
- Preheat the oven to 220°C (430°F).
- Roast the whole red pepper and eggplants for 25-30 minutes.
- Place the roasted vegetables in a bowl and cover with plastic wrap. Let them sit for 10 minutes.
Prepare the Filling:
- Finely chop the garlic and chili pepper.
- Peel the roasted red pepper, remove the seeds, and dice the flesh.
- In a bowl, mix the diced pepper with a pinch of salt, a drizzle of olive oil, oregano, chopped garlic, and chili pepper.
Make the Eggplant Mixture:
- Peel the roasted eggplants and blend the flesh in a food processor until smooth.
- Transfer the eggplant puree to a bowl and add the egg, grated cheese, and breadcrumbs. Season with salt and mix well.
Form the Patties:
- Divide the eggplant mixture into 8 equal portions.
- Flatten each portion in your hand, place a bit of the pepper filling in the center, and shape it into an oval patty.
Cook the Patties:
- Dredge each patty in flour.
- Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown.
Serve:
- Serve the hot patties with a green salad.
Tip for the Cook:
These patties are so flavorful that they might even tempt the most ardent meat-lover. Crispy on the outside, juicy on the inside, and full of unique flavors, they are sure to be a hit!
