These simple eggplant fritters served with coconut-caramelized onions are a traditional snack or side dish in Fiji. The onions can either be cooked in the remaining oil from making the fritters or in a separate skillet to save time. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Method
Cut eggplant in half lengthwise. Cut each half crosswise in 1/4-inch-thick slices.
Spread slices in a single layer on a baking sheet lined with paper towels and pat dry.
In a medium bowl, whisk together flour, salt and 1 cup water to make a thick batter.
Preheat oven to 250°F.
In a large skillet or wok, heat oil over medium-high heat until hot. Working in batches, carefully fry eggplant in oil until the eggplant is tender and the crust is golden brown and crisp on all sides, 5 to 6 minutes, turning halfway through.
Transfer to a baking sheet and keep warm in the oven. Repeat with remaining eggplant slices and batter.
Drain off all but 1 tablespoon of the oil.
Add onion to the skillet and cook, stirring occasionally, until golden brown, about 8 minutes.
Stir in coconut cream and remove from heat.
Serve with eggplant fritters.
Nutritional Info
Serving Size
Calories
350
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.