Angela’s Eggplants with Aioli and Tomato Salsa

11:30 am on 27 June 2011

Sean Connolly

Eggplant frittersIngredients

  • 1kg eggplant, remove stems and cut in half lengthways
  • 1 clove garlic, peeled and finely chopped
  • 120gm breadcrumbs
  • 100gm pecorino cheese with black pepper, grated
  • 2 eggs, cracked
  • 1tbs Italian parsley, washed, drained and roughly chopped
  • to taste sea salt and freshly milled black pepper
  • as required olive oil
  • aioli
  • tomato salsa


Over a moderate heat, in a saucepan, add the eggplant, cover with water and bring to the boil, reduce the heat and allow to simmer for 20 minutes or until soft then remove from the water, drain and allow to cool.

Remove the flesh from the eggplant skin, place into a colander and allow any excess liquid to drain off then place the eggplant flesh into a mixing bowl, add the garlic, breadcrumbs, cheese, eggs and parsley. Thoroughly mix to combine then season to taste (NB add more breadcrumbs and cheese if the mixture is too wet and more egg if the mixture is too dry).

Weigh the mix into 80gm portions and shape into egg shaped patties approximately 1cm in thickness.

Over a moderate heat in a saute pan, heat the olive oil and fry the patties until crisp, golden brown and heated through. Remove patties from the heat and drain on both sides with absorbent paper.

To Serve

Take a tablespoon of the aioli and smear down the length of a serving plate, on top of the aioli in the middle layer 3 fritters, top with a portion of the tomato salsa and serve immediately.

John Hawkesby’s wine recommendation

Sauvignon Blanc
Hunters 2010

Kidnapper Cliffs 2009

From Nine To Noon

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