Recipes Cookbook - Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs |#Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes

Ingredients

• scooped out pulp from 3 medium eggplants, chopped
• 6 medium button mushrooms, chopped
• 3 garlic cloves, mashed
• 2 Tbsps sesame seeds
• ~4 Tbsps chickpea or rice flour
• 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
• 2 Tbsps dill, chopped
• 1 tsp thyme
• 1 tsp sumac powder
• ½ tsp cumin
• sea salt and pepper, to taste
• oil

Instructions

1. Thinly chop eggplant pulp, then chop mushrooms.
2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
3. Cover with a lid. Let it cook for 7 minutes.
4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
9. Place them on a plate covered with some paper towels.
10. Serve!

Recipe adapted >>>>>  here