Recipe adapted from the cookbook, “The Taste That Changed the World,” by Wendy Rahamut.
- 1 C plain yogurt
- 2 Tbsp chopped chives
- 1 tsp Angostura® aromatic bitters
- Dash curry powder
- Salt to taste
- One 1 lb. eggplant
- 3 Tbsp chopped chives
- 1 Tbsp Angostura® Aromatic Bitters
- 1 tsp hot pepper sauce
- 3/4 to 1 C flour
- 1/2 tsp double-acting baking powder
- 1/2 tsp salt
- 1 C (or more) plain dried bread crumbs
- Frying oil
- Preheat oven to 400°F. Pierce eggplant all over with a fork. Bake 30 minutes or until soft when pierced with fork. Let cool 20-30 minutes. While eggplant cools, stir together sauce ingredients using 2 Tbsp chives. Taste and add more curry and salt, if desired. Set aside until ready to serve.
- Remove stem from eggplant and peel. Place in a colander or strainer over a large bowl; press out as much liquid as possible. Chop eggplant and place in a medium bowl. There should be 3/4 to 1 C eggplant.
- Stir together egg, Angostura® Aromatic Bitters, hot pepper sauce and remaining 3 Tbsp chives; stir into eggplant. In a separate small bowl, stir together baking powder, salt and 3/4 C flour; gradually stir into eggplant. Mixture will be moist, but should not be too wet. If needed, add additional flour until batter is thick and sticky.
- Heat 1/4-inch oil in frying pan over medium-high heat. Place bread crumbs on a plate or in a wide shallow bowl. Spoon dollops of batter onto crumbs. Sprinkle tops with more crumbs. Flatten fritters and add to hot pan. Fry until bottoms are golden; turn and continue to fry until browned. Remove fritters to serving dish. Add more oil to pan and continue with remaining batter. Serve warm fritters with yogurt sauce.
Nutrition information per serving (two 2-inch fritters with 1 tablespoon sauce): 130 calories, 2g protein, 7g carb, 10g fat (1.5g sat. fat), 10mg chol, 100mg sodium, 1g fiber