Find more Indian
recipes
Indian Eggplant Latkes
(1 ratings)
Add Your Comments and Ratings
Posted by:jrt
Jews have lived in India for a thousand years (or more by some accounts) and there is a wonderful culinary heritage available to all Jews. Many of the recipes may be familiar to many Mizrahi Jews as there was a large population of Iraqi Jews who migrated to India in the 19th century. There is a great account of Indian Jewry at Wikipedia (www.wikipedia.org).
|
Ingredients
2 medium Italian eggplants
1/2 cup olive oil
1 bay leaf
2 peppercorns
1/2 stick cinnamon
1 tsp. cumin seeds
1 medium onion, chopped
1 clove garlic, chopped
1 1-inch piece fresh ginger, peeled and chopped
1 tsp. turmeric
2 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. ground cumin
6 eggs
1/2 loaf challah bread, made into breadcrumbs
extra virgin olive oil (for frying)
salt, to taste
Directions
- Roast eggplants in oven (set to broil), turning frequently until skin is charred.
- Let eggplants cool in a paper bag and then carefully peel off the charred skin.
- Mash the eggplants with a fork.
- Heat the oil in a small saucepan and add the bay leaf, peppercorns, and cinnamon stick - cook together for 1 minute.
- Using a slotted spoon carefully lift out the spices, then add the cumin seeds and continue cooking for 30 seconds, stirring constantly.
- Add the chopped onion and cook for another 2 minutes.
- Stir in the garlic and ginger, continue cooking for 1 minute more.
- Add the turmeric, cayenne, coriander, ground cumin, and the mashed eggplant and continue cooking for about 3 minutes, stirring constantly.
- Set aside to cool.
- Add the eggplant mixture, eggs, and salt food processor and pulse blend until smooth.
- Transfer to a bowl and stir in the breadcrumbs. Mix by hand to ensure that the breadcrumbs are evenly distributed.
- In a large, non-stick skillet, heat 2 tbl. olive oil
- Spoon in mixture (use a large spoon or ladle) and press down with spatula to flatten
- Brown on both sides and continue with remaining mixture. Place golden brown latkes on a paper towel to draw out excess oil.
- Keep warm in oven at 200 degrees (F) before serving.
Reader Comments
Eggplant Lover says...
Love eggplant! I love trying different recipes and this is different from what I'm used to.
Oct 3, 2009 (report abuse)