Name: Roasted Eggplant-Meat Patties
Yield: Yield: 5 to 6 Servings
Cuisine: United States
Ingredients: Cream of Wheat (farina), for dredging; 1 heaping tablespoon coarsely chopped garlic; lemon quarters; 1 pound lean ground beef or lamb or ground turkey thigh meat; 2 pounds eggplant; Olive or canola oil, for frying; 3 tablespoons packed snipped fresh dill; 1½ teaspoons ground cumin, preferably freshly toasted and ground; 2 tablespoons packed chopped fresh mint; Salt and freshly ground black pepper; Coarse salt; 2 large eggs, beaten; ¼ to ½ teaspoon ground allspice, according to taste

Preparation info

Yield:
5 to 6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Twice as much smoky eggplant as ground meat gives these classic Turkish fritters a delicate lushness and haunting flavor. Delicious hot or at room temperature, miniature versions make wonderful hors d’oeuvre.

Like albondigas (meatballs), another Judeo-Spanish ground meat favorite, these sautéed meat patties can be prepared with cooked spinach, leeks, celery, mashed potatoes, or carrots standing in for the eggplant.