Mediterranean Eggplant Patties
Oil pan. Cook slices of eggplant over high heat, until soft and medium brown on both sides. Cool. Finely chop.
In a mixing bowl combine eggplant with olives, breadcrumbs, parmesan, feta, egg (beaten), basil and chili.
Scoop mixture into 1/4 cup and shape into 12 patties.
Dip individual patties in plain flour (bottom, top, sides).
Oil pan and fry patties in batches: 2 to 3 minutes each side, or until golden and crisp.
Transfer to plate lined with paper towel.
To serve: add lemon wedges, greens and your favourite sauce.
TIP: Can be stored in the fridge for 2 days or frozen.
1 large Spencer Ranch eggplant, thinly sliced
1 cup green basil, chopped
1 1/2 cups wholegrain breadcrumbs
1/2 cup plain flour
1 1/2 cups pitted kalamata olives, halved
1 medium red chili, finely diced
1 egg, lightly beaten
Olive oil spray
1/2 cup grated parmesan cheese
100g greek fetta, crumbled
Greens and lemon wedges to serve