Fritelle di Melanzane Aubergine Fritters
(4 servings)
1 large aubergine (about 700 g) 2 tablespoons olive oil 1 egg, lightly beaten 2 garlic cloves,
crushed 4 tablespoons chopped fresh parsley 130 g fresh white breadcrumbs 90 g grated Parmesan
cheese 90 g feta cheese, crumbled 3 tablespoons plain flour sunflower oil for shallow frying salt
and freshly ground pepper
To serve: natural yogurt flavoured with fried red chillies and cumin seeds lime wedges
Preheat the oven to 190 C. Cut the aubergines into 1/1 1/3 thick slices. Brush the slices with the
olive oil, then place them on a baking sheet and bake for about 20 minutes until golden and tender.
Chop the slices finely and place them in a bowl with the egg, garlic, parsley, breadcrumbs,
Parmesan and feta. Add salt and pepper to taste, and mix well. Leave the mixture to rest for about
20 minutes. If the mixture looks very sloppy, add more breadcrumbs. Divide the mixture into eight
balls and flatten them slightly. Place the flour on a plate and season with salt and pepper. Coat
the fritters in the flour, shaking off any excess. Shallow fry the fritters in batches for 1 minute
on each side, until golden brown. Drain on kitchen paper and serve with the flavoured yogurt and
lime wedges.
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