Eggplant and Quinoa Fritters

I have been watching the YouTube channel We Cook Vegan.  She has some great ideas, but uses a limited selection of ingredients.  I'm taking some of her methods and striking out on my own.  And using an egg and cheese, so this isn't vegan.  It is still definitely on the Mediterranean diet, so I had it with a quickie tomato compote made with the other half a can of diced tomatoes from the peanut soup.

I did try to grate the eggplant on the box grater, to save myself the dishes.  Gave up quickly and got out the food processor.  It's just so much easier, and you can finish before the shreds discolor completely.

I'm not sure what I expected these to taste like, but the first bite was like eggplant parmigiana, only way healthier.  Loading up the tomato compote with Italian spice probably added to that, but even without the sauce it has that same breaded eggplant quality.  Definitely worth having to clean the food processor.

*1/2 C quinoa
1 large or 2 small eggplants
*1/2 C finely diced onion
olive oil as needed
*1/2 tsp celery salt
*1/2 tsp paprika
1/2 tsp cumin
*2 cloves garlic, minced
1/4 C flour
1 egg
1/2 C crumbled feta

1.  Prepare quinoa according to package directions.  This will likely involve rinsing and/or soaking to remove the saponins.  Set aside to cool.  This can also be done in advance, or make the recipe with leftover quinoa.

2.  In a medium skillet, heat 2 Tb oil over medium heat.  Cook the onions until softened, about 5 minutes.  Add garlic, celery salt, paprika, and cumin.  Cook until fragrant, another 3 minutes.

3.  While the onions are cooking, grate the eggplant.  Add to the skillet.  Don't worry, it's going to cook down a lot.  Stir frequently until thoroughly cooked, then set aside to cool about 5 minutes.

4.  In a bowl, stir together eggplant and quinoa.  Sprinkle with flour and stir until evenly mixed.  It will look a little dry and pasty.  Lightly beat egg and stir into the mixture.  Fold in feta.

5.  Scrape the skillet clean and add a few tablespoons of oil, enough to coat the bottom of the pan.  Heat over medium-high.  Scoop or spoon 1/4 C mounds of mixture into the skillet.  I used the 3 Tb cookie scoop and slightly heaped it.  Use the back of the spoon to flatten the patty slightly.

6.  Fry the fritters until they easily lift from the pan, about 5 minutes.  Flip and cook until the underside browns, another 3 minutes or so.  Transfer to a paper towel-lined plate and repeat for the rest of the mixture, adding oil as necessary.

7.  Serve hot, with a sauce if desired.

Difficulty rating  :)