Eggplant and Buckwheat Patties

Title:
Eggplant and Buckwheat Patties

Yield:
6 Servings

Categories:
Grains,
Healthy,
Main
Dishes,
Vegetarian




Ingredients:





     1 md Eggplant -- peeled and


          Cubed


     2    Cloves garlic -- minced


          Juice of 1 lemon


          Grated rind of 1 lemon


     2 tb Olive oil


     1 tb Butter


     1 lg Onion -- minced


     2 c  Buckwheat groats -- cooked


          Fine


     2 tb Celery leaves -- minced


   1/4 ts Pepper


     1 tb Fresh parsley -- minced


     1    Egg -- beaten


     1 tb Buckwheat flour


          Or more, if needed


     2 tb Corn oil -- for frying






 Steam eggplant in a vegetable steamer for 8 to 10 minutes, or until tender.


 Transfer to a glass or ceramic bowl and toss with garlic, lemon juice,


 lemon rind, and olive oil. Set aside to marinate for 1 hour, then finely


 chop in a food processor or blender, along with marinating liquid.


 


 Meanwhile, heat butter and brown onions in a large skillet. Cool, then add


 remaining ingredients, except corn oil. Stir in chopped eggplant. Mixture


 should be fairly stiff; adda little more flour if necessary.


 


 Heat corn oil in another large skillet.  Drop mixture by the tablespoon


 into hot oil and fry until golden brown on each side. Drain on paper


 towels. Serve hot.


 


 Recipe By     :


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini