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Eggplant Patties

Many thanks to CSA member Jill Ramacciotti for sending us this recipe to share with all of you

Eggplant Patties
From the share:
1 medium eggplant, ends removed, peeled and cubed

From your kitchen:
1  1/2 C butter crackers crushed (can use breadcrumbs)
1  1/4 C shredded sharp cheddar cheese
1 egg, lightly beaten
2 T finely sliced scallions
1 garlic clove minced
1/2 t kosher salt
1/4 t freshly ground pepper
1/2 C vegetable oil

From your garden:
2 T fresh parsley chopped or 2 t dried parsley

Bring a medium pot of water to a boil.  Add the eggplant and cook until tender (About 5 minutes) Drain well – make sure to squeeze out all water.

Place in mixing bowl and mash well.  Mix in 1 cup crumbs, cheese, egg, parsley, scallion, garlic, salt and pepper. Mixture should be a consistency so you can make patties. If too moist, add more crumbs.

Heat oil in frying pan over medium heat until hot.  Place remaining cracker crumbs on a plate.  Form eggplant mixture into patties.  Coat with crumbs. Fry the patties about 2-3 minutes on each side.  Don’t overcrowd the pan. 







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