Aubergine/Eggplant Fritters

Posted on Sep 3 2015 - 7:06pm by Marianne

If a vegetarian side is what you are looking for, then these will hit the spot quite nicely.


Aubergine Fritters
Serves 8
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Cook Time
25 min
Cook Time
25 min
  1. 500g (1.1 lbs) of sliced aubergine (eggplant) cut in 1cm thick slices
  2. 30 g (0.06lbs) olive oil/coconut oil
  3. 1 large free range egg beaten
  4. 2 garlic cloves, crushed
  5. 4 tbs of chopped parsley
  6. 2 tbls chopped olives
  7. tapioca flour for coating
  8. ghee for frying
  9. sea salt
  10. pepper
  11. lemon wedges
  1. Preheat an oven to 190 degrees (375F). Brush the aubergine slices with the olive or coconut oil on each side, then place them on a baking sheet and bake for 25 minutes until golden and cooked.
  2. Chop the slices finely and add them in a large bowl together with the egg, garlic, parsley and olives.
  3. Add sea salt and pepper to taste and mix through.
  4. Leave the mixture to rest for 10 minutes. If the mixture looks too soft add some almond meal.
  5. Roll small or large fritters and flatten. Dust them with a little seasoned tapioca flour each side and fry in batches in the ghee, until golden.
  6. Serve with a squeeze of lemon.
Gusto Paleo



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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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