Ingredients
2 cups cooked, mashed eggplant
2 beaten egg yolks, for dipping
1 cup whole wheat bread crumbs
1 tbsp melted margarine
vegetized salt
Pinch of paprika
Method
-
Combine eggplant, bread crumbs,
margarine, vegetized (sea salt is best) salt, and paprika and form into
oyster-shaped cake with 2 tablespoons.
-
Dip into beaten egg yolks, roll in
additional whole wheat bread crumbs.
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Place on oiled baking sheet and bake in
hot oven at 400oF until brown.
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Serve with garnish of lemon slices.
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The depths of the briny sea are tasted in
this fake but unbelievably real-tasting "oyster" free.
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