Crunchy Eggplant Fritters with Mushrooms and Herbs

Crunchy Eggplant Fritters with Mushrooms and Herbs | #Ratatouillerecipe #Eggplantricottacasserole #Eggplantrollatinieasy #Eggplantrecipeshealthy #Eggplantcroquettes #Eggplantrollatinirecipe #Japaneseeggplantrecipe #Cookingrecipes #Healthyrecipes #Besteggplantrecipe #Veggierecipes #Vegetablerecipes


  • scooped out pulp from 3 medium eggplants, chopped
  • 6 medium button mushrooms, chopped
  • 3 garlic cloves, mashed
  • 2 Tbsps sesame seeds
  • ~4 Tbsps chickpea or rice flour
  • 2 Tbsps psyllium husks (If you don't want them vegan, you can just add a large egg, beaten)
  • 2 Tbsps dill, chopped
  • 1 tsp thyme
  • 1 tsp sumac powder
  • ½ tsp cumin
  • sea salt and pepper, to taste
  • oil


  1. Thinly chop eggplant pulp, then chop mushrooms.
  2. Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
  3. Cover with a lid. Let it cook for 7 minutes.
  4. Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
  5. Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
  6. Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
  7. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
  8. Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
  9. Place them on a plate covered with some paper towels.
  10. Serve!

Recipe adapted >>>>>  here