Roasted aubergine and feta fritters

Recipe from: 23 February 2011

Ingredients 14
Servings 2
Minutes 5 mins


Serving Change
  • 5-6
    small to medium aubergines, sliced
  • olive oil and salt for roasting
  • 1
    large onion, finely chopped
  • 2
    garlic cloves, crushed
  • 2
  • 3
    rounds feta cheese, crumbled
  • 3
    freshly chopped parsley
  • 1
    freshly chopped mint
  • 1
  • 1
    ground cumin
  • 1
  • black pepper to taste
  • 1
    egg, beaten
  • 2


5 mins
Place the sliced aubergines on a roasting tray and drizzle with olive oil.
Season with salt and place in a very hot oven (250°C) until they are golden brown and soft.
Remove from the oven and allow to cool slightly.
Meanwhile, sautè the onion and garlic until soft and translucent.
Combine the rest of the ingredients (except for the egg and the flour) in a large bowl.
Chop the aubergines into cubes and add to the breadcrumb mixture, as well as the fried onion and garlic.
Mix well and allow to stand for 5 minutes. If after 5 minutes the mixture is still quite dry, add the beaten egg.
Put the flour into a shallow bowl or plate and heat some oil in a frying pan.
Form cakes with the aubergine mixture and then place them into the flour.
Cover the cakes well and then fry for 1-2 minutes on each side until golden brown.
Place the fried cakes on a roasting tray and keep them warm in a moderate oven.
Serve warm with the spicy cream cheese sauce.

For the spicy cream cheese sauce:
Combine 1 tub (250g) plain cream cheese with 1-2 tsp hot chilli paste and season to taste. Mix well.

Reprinted with permission of Simply Delicious.
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