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Eggplant Patties

Sunday, March 13, 2011

1 cup eggplant, diced & cooked until tender
3/4 cup cooked rice
1 egg
3 tablespoons flour
1/2 teaspoon salt
pinch black pepper
dash red pepper sauce
2 tablespoons grated onion
1/2 cup sharp or mild Cheddar cheese, shredded
Drain and measure 1 cup of the cooked eggplant into a bowl. Mix with remaining ingredients. Cover and chill thoroughly. Heat bacon drippings or oil in a heavy skillet over medium heat; drop mixture by tablespoonfuls and fry until nicely browned on both sides. Serve immediately as a side dish with sliced tomatoes or salsa.
Serves 6.
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