Indian Eggplant Fritters

Indian Eggplant Fritters
Recipe type: Appetizer
Cuisine: Indian

A great appetizer or snack…rich flavors, crispy outside – don’t forget to serve with a Cilantro Mint Sauce for an added fresh layer!
  • 1 eggplant, diced (about 3 c.)
  • ½ sweet onion, minced
  • ½ c. water
  • 1 Tbsp lemon juice
  • 1 tsp chili-garlic sauce
  • 1 Tbsp fresh mint, minced
  • ½ c flour
  • 1½ tsp ground coriander
  • ¾ tsp cumin
  • ½ tsp baking powder
  • ½ tsp salt
  • Driftless Organics Sunflower Oil (for frying)

  1. In a large saucepan, combine eggplant, water and lemon juice.
  2. Bring to a boil, then reduce heat and let simmer for about 10 min (until eggplant is tender).
  3. Drain eggplant, pressing out excess liquid and place in small bowl. Mash it up.
  4. Add minced onion, chili-garlic sauce and mint. Mix.
  5. In a separate bowl, mix flour and spices.
  6. Combine flour and eggplant mixtures.
  7. In a large skillet, heat a thin layer of oil over medium-high heat.
  8. Add mixture, about 1 Tbsp at a time.
  9. Don’t overcrowd the pan. You can flatten the fritter when you turn it, turning as needed, until brown all over (about 2-3 minutes).
  10. Best served with Cilantro Mint Sauce.


Moroccan Grilled Eggplant & Summer Squash Salad

Moroccan Grilled Eggplant & Summer Squash Salad
Recipe type: Main Dish
Cuisine: Moroccan

  • 1 medium eggplant, sliced into ⅓” thick rounds
  • 1 large summer squash, sliced lengthwise into ¼” thick planks
  • 2 cloves garlic, minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Driftless sunflower oil or olive oil + some for brushing vegetables
  • ¼ tsp. ground cumin
  • ¼ tsp. hot paprika or ½ tsp. sweet paprika
  • 1 Tbsp. each chopped fresh mint & parsley
  • Salt & pepper to taste

  1. Brush eggplant & zucchini slices with oil, sprinkle with salt & pepper, & grill over high heat
  2. until softened & grill marks appear.
  3. Let cool slightly, chop coarsely, & mix with remaining ingredients.
  4. Serve warm or room temperature with crusty bread or toasted pita.