sweetnutritionnyc
This was a recipe from a book I have by Yotam Ottolenghi. I love that he elevates vegetable dishes to an extreme level!
Makes about 20-25
Ingredients:
4 medium sized eggplants
3 medium potatoes
5oz feta cheese
1, 1/2c breadcrumbs
1 egg
1/4 tsp salt
oil for frying
Directions:
Stab eggplant and broil for an hour. Take out the eggplant and carefully make a large slit in all four of them so the heat can escape
Boil 3 medium potatoes until tender with a fork. Once cooled, peel and mash with a potato masher
Once eggplant cool take out the flesh and remove the seeds. Place in a colander with some salt and let it sit 30 minutes and drain.
Combine all ingredients together (but half the breadcrumbs) in a large bowl and mix it well with your hands.
Here is where it gets a little tricky. Now with the bowl of mashed goodness that you have created you’re going to roll it into four very long cigars, the size of a large baking sheet.
Take a large baking sheet and cover it with parchment paper. Divide the batter into four parts. Take breadcrumbs and on a clean work surface, dust it with the crumbs. Bring together one fourth of the batter into a large ball and then place it on the work surface (i just use my counter). Begin rolling it into a log and roll onto the breadcrumbs. The mixture will be less wet and much more easy to handle as it becomes ONE with the breadcrumbs. Do this four times. Once the logs have gotten to be the perfect length (size of a baking sheet) and thickness (about 1-1 inches) place it on the parchment paper and refrigerate for a couple of hours so it gets nice and cold.
Cut them into 1 inch pieces ( picture is bigger than i usually cut them). Fry them in oil and place on a paper towel to remove excess oil.
Nutrition Facts:
It’s hard to calculate oil into a nutrient analysis so what i do is add about 1/2 tsp of oil as the calories for each serving.
Calories: 75
Fat: 1.9g
Protein: 3g
Carbs: 9.2g
Fiber: 2.7g
