Many thanks to CSA member Jill Ramacciotti for sending us this recipe to share with all of you
From the share:
1 medium eggplant, ends removed, peeled and cubed
From your kitchen:
1 1/2 C butter crackers crushed (can use breadcrumbs)
1 1/4 C shredded sharp cheddar cheese
1 egg, lightly beaten
2 T finely sliced scallions
1 garlic clove minced
1/2 t kosher salt
1/4 t freshly ground pepper
1/2 C vegetable oil
From your garden:
2 T fresh parsley chopped or 2 t dried parsley
Bring a medium pot of water to a boil. Add the eggplant and cook until tender (About 5 minutes) Drain well – make sure to squeeze out all water.
Place in mixing bowl and mash well. Mix in 1 cup crumbs, cheese, egg, parsley, scallion, garlic, salt and pepper. Mixture should be a consistency so you can make patties. If too moist, add more crumbs.
Heat oil in frying pan over medium heat until hot. Place remaining cracker crumbs on a plate. Form eggplant mixture into patties. Coat with crumbs. Fry the patties about 2-3 minutes on each side. Don’t overcrowd the pan.