- 1 egg, beaten
- 2 teaspoons baking powder
- 2 tablespoons flour
- 1 medium eggplant, about 1 cup mashed
- dash salt
- dash pepper
- 1 tablespoon butter, soft
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These will never be crisps; there is just too much eggplant in them. I like the soft center. My mother made these as long as I can remember, since 1945, anyway. The recipe is nearly identical to the one in the first edition of the Joy of Cooking. This original recipe called for a tablespoon of vinegar--lemon juice is better. That recipe called for deep frying, but doing them in a skillet with butter is fine. Rather than boiling the eggplant, just put it, whole, in a microwave for 4-5 minutes, then, when cool enough, scrape it off the skin, and then follow the rest of the recipe. Wonderful!
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