- 700 g eggplants
- 1 egg
- 20 g olive oil
- 1 tablespoon(s) honey
- 1 clove(s) of garlic, grated
- 100-150 g all-purpose flour
- 2 tablespoon(s) dry breadcrumbs
- 1 tablespoon(s) balsamic vinegar
- 50 g walnuts, coarsely chopped
- 1 level teaspoon(s) cumin
- 1 tablespoon(s) mint, fresh, finely chopped
- 1 tablespoon(s) parsley, fresh, finely chopped
- 50 g gruyere cheese, grated
- sunflower oil, for frying
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
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We would like to thank our member Mary Patoula for this wonderful recipe.
- Preheat oven to 200* C (390* F) Fan.
- Wash the eggplants and cut them in half, lengthwise. Score the flesh, drizzle with some olive oil and season with salt.
- Bake for 30-40 minutes, flesh side down, until they soften.
- When ready, remove from oven. Scoop out the flesh and coarsely chop. You will know when they are ready when you can easily pierce them with a knife, without any resistance.
- In a bowl, combine the egg, olive oil, honey, flour, breadcrumbs, garlic, cumin, salt and pepper, using a whisk.
- Add the chopped eggplants and mix.
- Add the remaining ingredients and mix until completely combined.
- Cover bowl and set aside for half an hour. This will help the aromas blend better together.
- At this point, if the mixture seems to be too runny, add another tablespoon of flour, at the most.
- Add spoonfuls of the mixture to a pan with a generous amount of hot sunflower oil. Do not crowd the pan.
- Cook until golden on both sides.
- When ready, transfer to a plate lined with paper towels and allow excess oil to drain.
- Serve warm.
Nutrition information per portion
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by