Crunchy Eggplant Fritters with Mushrooms and Herbs
It's eggplant season! Make these crunchy eggplant fritters in just 30 minutes! They are bursting with flavors and have a delicious, crunchy texture you'll love.
Ingredients
- 3 eggplants chopped
- 6 button mushrooms chopped
- 3 cloves garlic mashed
- 2 Tbsps sesame seeds
- 4 Tbsps chickpea flour 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
- Thinly chop eggplant pulp, then chop mushrooms.
- Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
- Cover with a lid. Let it cook for 7 minutes.
- Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
- 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.
- Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
- Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
- Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
- Place them on a plate covered with some paper towels.
- Serve!