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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Puffs Recipe

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This recipe for Eggplant Puffs is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant
3/4 c. sharp cheddar cheese, grated
1 egg, beaten
3/4 c. dry bread crumbs
3/4 t. ground cumin seed
3/4 t. garlic salt
2 t. lemon juice
1 cup flour
Olive oil for frying
Directions:
Directions:
Peel eggplant and cut into small cubes. Place cubes in a saucepan with enough water to barely cover. Cover pan and boil for 10 to 15 minutes, or until tender. Thoroughly drain, then mash in a bowl with a fork. Add grated cheese, egg, bread crumbs, and seasonings to the pulp. Blend thoroughly then chill for at least one hour. Form the mixture into bite sized balls, a few at a time, then roll in flour. Fry balls, a few at a time until crisp and light brown. Drain on paper towels. To freeze: Place puffs on a tray and put in freezer. When frozen, transfer to plastic bags, and seal airtight. Return to freezer. At serving time, place them on cookie sheets and bake in 400º oven for 10 minutes, or until hot and crisp.
Number Of Servings:
Number Of Servings:
Makes 30 to 40 puffs
Personal Notes:
Personal Notes:
Anything with eggplant, especially fried, has got to be delicious! And these are! Mom got this recipe from her friend Nancy Meehan.

 

 

 

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