Zucchini and feta fritters, with eggplant sauce
Another seasonal favourite. Spread the eggplant in pita pockets, and fill with the fritters and green salad veg. Top with plain yoghurt.
Fritters
2 large zucchini (about 500g), coarsely grated
1 small onion, finely diced
2 tbsp plain flour
2 eggs
150g feta cheese, crumbled
Olive oil to fry.
Place the zukes in a sieve, and sprinkle with salt. Let stand for 10 mins, then squeeze out as much moisture as you can. Mix in a bowl with the onion.
Beat the eggs and flour together. Pour into the zuke mix, and stir to make a thick batter. Stir in the cheese.
Heat the oil in a frying pan, over medium high heat. Drop in tablespoons of the batter, and fry until golden brown (about 3 mins per side.) Cook in batches - makes about 12. Keep covered in a slow oven (140C/275F) until ready to serve.
Eggplant sauce
1 medium eggplant
1 large sweet onion
2 cloves garlic, chopped
1 tsp cumin
1 tsp cardamom
1 tsp coriander
Cut the eggplant in half, and brush the cut side. Place cut side down on a baking sheet and bake at 200C/400F until soft - about 30 mins. (Alternately, cook on a grill pan, turning halfway through. It tastes better this way, but it requires more watching.) Allow to cool slightly, then scoop out the insides and reserve.
Fry the onion slowly over low heat, until golden brown and very soft. Add the garlic and spices, and stir until the garlic is soft and fragrant. Turn off the heat, and mix in the eggplant. Blitz with a hand blender. This entry was originally posted at http://gurrier.dreamwidth.org/80119.html. Please comment there using OpenID.
Fritters
2 large zucchini (about 500g), coarsely grated
1 small onion, finely diced
2 tbsp plain flour
2 eggs
150g feta cheese, crumbled
Olive oil to fry.
Place the zukes in a sieve, and sprinkle with salt. Let stand for 10 mins, then squeeze out as much moisture as you can. Mix in a bowl with the onion.
Beat the eggs and flour together. Pour into the zuke mix, and stir to make a thick batter. Stir in the cheese.
Heat the oil in a frying pan, over medium high heat. Drop in tablespoons of the batter, and fry until golden brown (about 3 mins per side.) Cook in batches - makes about 12. Keep covered in a slow oven (140C/275F) until ready to serve.
Eggplant sauce
1 medium eggplant
1 large sweet onion
2 cloves garlic, chopped
1 tsp cumin
1 tsp cardamom
1 tsp coriander
Cut the eggplant in half, and brush the cut side. Place cut side down on a baking sheet and bake at 200C/400F until soft - about 30 mins. (Alternately, cook on a grill pan, turning halfway through. It tastes better this way, but it requires more watching.) Allow to cool slightly, then scoop out the insides and reserve.
Fry the onion slowly over low heat, until golden brown and very soft. Add the garlic and spices, and stir until the garlic is soft and fragrant. Turn off the heat, and mix in the eggplant. Blitz with a hand blender. This entry was originally posted at http://gurrier.dreamwidth.org/80119.html. Please comment there using OpenID.