SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 9.4 g
  • Cholesterol: 47.3 mg
  • Sodium: 348.4 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 9.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Eggplant Lentil Fritters calories by ingredient
Report Inappropriate Recipe

Eggplant Lentil Fritters

Submitted by: HRHAIMEE

Introduction

Eggplant and Lentil Fritters with a Spicy Tomato Sauce Eggplant and Lentil Fritters with a Spicy Tomato Sauce
Number of Servings: 4

Ingredients

    Fritters
    1 eggplant, peeled, grated, and all the water squeezed out (yields about 1 cup)
    1 medium onion, grated with all the water squeezed out
    1 cup cooked lentils
    1 egg
    1/3 cup flour
    1/2 tsp fenugreek
    1/2 tsp coriander
    1/2 tsp cumin
    1/2 tsp turmeric
    1 1/2 tbsp extra virgin olive oil
    Celery Salt

    Sauce
    1 14 oz can diced tomatoes
    1 tbsp chile garlic sauce
    1 tsp yellow mustard seed
    1/2 tsp whole peppercorns
    1/2 tbsp extra virgin olive oil


Directions

For the fritters: Mix together the eggplant, onions, lentils, egg, flour, and spices.

Heat oil in a skillet over medium heat. Form the fritter mix into 8 patties, and sauté in batches for about 3 minutes per side, until golden brown. Remove to a paper towel lined plate and sprinkle with celery salt.

Once the fritters are done, add the remaining 1/2 tbsp oil to the pan then add the mustard seed and peppercorns. Once the mustard seeds start to pop, add the tomatoes and chile garlic sauce (hint: have the tomatoes opened and ready to go in - once the mustard seeds start to pop, they will go all over the place!). Cook for a few minutes to heat through. Put the sauce in the blender and purée.

To serve: place 2 fritters on a plate and top with sauce.

Serving Size: 2 fritters

Number of Servings: 4

Recipe submitted by SparkPeople user HRHAIMEE.






Great Stories from around the Web


Rate This Recipe