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Hanukkah Egglplant Latkes
Photo by: Michael Alberstat |
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| General Category : Side Dish |
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| Food Group : Vegetables |
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Similar to a traditional Jewish Romanian recipe, this version of Hanukkah’s ubiquitous fried side dish has been spiced up to suit eclectic palates.
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Ingredients
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1 large eggplant, about 1 lb (500 g) |
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2 eggs, beaten |
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1/2 tsp (2 mL) each ground cumin and coriander |
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1/4 tsp (1 mL) each salt and pepper |
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2 green onions, finely chopped |
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1/4 cup (125 mL) dry bread crumbs or matzo meal |
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2 tbsp (30 mL) vegetable shortening, (approx) |
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Roasted red pepper sauce (optional) or sour cream |
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Preparation
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Peel and dice eggplant into 1/2-in (1 cm) cubes. Cook in boiling salted water for 10 minutes or until very tender. Drain well. Combine eggs with spices, salt and pepper, onion and bread crumbs until well combined. Stir in the eggplant and toss to combine well. Heat a griddle or heavy skillet over medium-high heat. Add 1 tbsp (15 mL) vegetable shortening and melt. Shape eggplant mixture into disks, about 1/4 cup (50 mL) each, add to pan in two batches, adding more shortening as necessary. Cook, turning, for 5 to 6 minutes or until golden on each side and cooked through. Serve with roasted red pepper sauce or sour cream.
Makes 8 latkes.
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Nutritional information
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Per latke: 91 cal, 5 g fat, 9 g carb, 3 g protein, 2 g fibre, 187 mg sodium.
Less than 10g fat
Meatless
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Calories : 91
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