Bonjour and welcome to this recipe no. 25.
This recipe requires a bit of technique, I must admit. Cooking the fritters takes time, and above all a gentle touch, they’re quite delicate, these little ones! I served the dish with a drizzle of tomato sauce and some grated parmesan: a simple yet perfect pairing. One word of caution for my friends with sensitive stomachs: I was rather generous with the spices. But the result! A beautiful success, well worth the extra effort in the kitchen.
Eggplant and semolina fritters
Boulettes d’aubergine à la semoule
Ingredients
Makes about 20 pieces
1 large eggplant (about 500 g / 1 lb)
1 garlic clove
3 tbsp olive oil
200 ml water (about ¾ cup / 6.8 fl oz)
1 tsp herbes de Provence
A little fresh or dried parsley
100 g medium semolina (about ½ cup / 3.5 oz)
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground turmeric
Salt and pepper
2 tbsp all-purpose flour
30 g butter (about 2 tbsp / 1 oz)
Tomato sauce (for example, this one)
Shaved parmesan
Instructions
Cut 1 large eggplant (about 500 g / 1 lb) into cubes. Place it in a sauté pan with 1 grated garlic clove and 2 tbsp olive oil. Cook for 5 minutes.
Pour in 200 ml water (about ¾ cup / 6.8 fl oz) and continue cooking for 20 minutes.
Add 1 tsp herbes de Provence and a little chopped parsley. Stir well and cook for another 5 minutes.
Drain the eggplant thoroughly, then mash it with a fork.
Add 100 g semolina (about ½ cup / 3.5 oz), 1 tbsp cumin, 1 tbsp smoked paprika, and 1 tsp turmeric. Season with salt and pepper, mix well, and refrigerate for 1 hour.
Place 2 tbsp all-purpose flour in a bowl.
With the eggplant–semolina mixture, shape small, even balls and roll them in the flour.
Heat 1 tbsp olive oil with 30 g butter (about 2 tbsp / 1 oz) in the sauté pan.
Drop in the fritters and cook for a few minutes, turning them until golden on all sides.
Serve hot with tomato sauce and shaved parmesan.
Thank you for reading, let me know what you think in the comments!
