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Eggplant fritters with tomato salad
Eggplant fritters with tomato salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious eggplant fritters make veggies fun for the whole family! Serves 6.5.
Ingredients:
  • 500g cauliflower florets
  • 1 medium eggplant, coarsely grated
  • 3 zucchini, coarsely grated
  • 82.50 ml sun-dried tomatoes, not in oil, thinly sliced
  • 120.00 gm reduced-fat fresh ricotta, crumbled
  • 2 eggs, lightly beaten
  • 62.50 ml plain flour
  • 40.00 ml chopped fresh oregano leaves
  • Olive oil spray
  • 400g mixed baby tomatoes, chopped
  • 1/2 small red onion, thinly sliced
  • 3 tsp red wine vinegar
  • 125.00 ml fresh basil leaves
  • 1⁄300.00 gm fresh basil pesto (see notes)
  • 10.60 gm lemon juice
  • Baby rocket, to serve
Instructions:
  • Preheat your oven to a toasty 230C/210C fan-forced and line 2 large baking trays with baking paper.
  • Steam the cauliflower in a metal steamer over simmering water until tender, about 7 to 10 minutes. Transfer to a bowl and let it cool for 10 minutes. Roughly chop the cauliflower in a food processor and transfer to a large bowl.
  • Combine eggplant, zucchini, sun-dried tomato, ricotta, egg, flour, and oregano. Spoon mixture, 1/3 cup at a time, 6cm apart on trays to make 12 fritters. Flatten with the back of a spoon to form 9cm rounds. Spray with oil and bake for 25 to 30 minutes until golden and firm. Let stand for 5 minutes before serving.
  • In a bowl, mix together fresh tomato, onion, vinegar, and half of the basil. Season with salt and pepper. In another small bowl, combine pesto and lemon juice.
  • Plate the fritters and serve with pesto, tomato salad, remaining basil, and baby rocket.

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