Sicilian Style Eggplant Fritters

Bajji, bonda, hapla, sandige, pakoda - all different kinds of deep fried glory from my mom's kitchen. As humans, we share a deep connection to something fried and crispy. I recently borrowed a Mediterranean style cook book from the library (oh-so-awesome library!) and one glance at these fritters, I was in love. I had to try these, I love eggplants, in any form.

For these golden balls you will need -

1 - Big Eggplant
2 Cloves - Garlic (fine chopped)
About 30gm - Parmesan (about 3 tablespoons)
2 - Eggs (lightly beaten)
Herbs - Basil and Parsley (2 tspn each, dried) Or if using fresh herbs use wisely
Salt and pepper wisely!
3 Slices - Whole wheat bread (Turned into crumbs)

1/2 Cup - Oil for frying

Method -

Rub some olive oil on the eggplant. Slice lengthwise in half and bake on a baking sheet at 400 deg F for 20 - 25 minutes. That is till it is tender and golden.

 

In the meantime, mix the eggs, parsley, basil, garlic, salt and pepper.

 





Once the eggplants are done. Cool and scoop off the flesh. Add it to the mixture. Add about half or more of the bread crumbs to the mixture so you can form balls in your hand. Use the remaining crumbs to coat and deep fry till they turn golden brown.
Serve as it is, these are so flavorful and delicious!
Or serve it with fragrant, colorful rice and Indian style dal... coming soon!