Eggplant pulpette with tomato basil salad.

Karina Alcala


I saw this recipe on tv and tried it I just had to share it with you guys. I decided to add my little spin to it by topping them with the tomato basil salad. Not only is this recipe delicious but also super easy to make. I hope you guys enjoy it as much as I did. This can also be used as an appetizer or a meal in it's self.

★★★★★ 1 vote
10 Min
20 Min


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1 large
3/4 c
panko bread crumbs (italian seasoned)
1/2 c
grated parmesan cheese
1/4 tsp
1/4 tsp
olive oil


roma tomatoes
1/4 c
parsley (fresh)
1/4 c
basil, fresh
1/4 c
black olives

How to Make Eggplant pulpette with tomato basil salad.


  • 1To get started wash your eggplant, trim off both ends and dice the the eggplant. Add olive oil to a non stick pan and cook the eggplant until soft and tender season with slat and pepper.
  • 2When the eggplant is done cooking add them into a bowl and add 1/2 C. bread crumbs reserve 1/4 c. and add parm cheese. mix together with a potato masher or you can use an electric mixer to make it easier. I like the texture of the eggplant so I use a potato masher. After everything is well combined form 12 golf size balls and press them down to form a patty. You can do any thickness you desire. Coat the patties in the reserved bread crumbs and set aside.
  • 3In the same non stick skillet add more olive oil enough to cover the bottom for shallow frying. When the oil is hot place the patties in the pan and fry until they are golden brown on both side and then do the rest. when you are done place on paper towel so any excess oil can drain. Let them cool down. While they are cooling down prepare your salad clean your tomatoes and dice them along with the olives. Tear the basil and chop the parsley combine all ingredients in a bowl add salt and pepper and cut your lemon and use half of the lemon for the salad and the other half to squeeze over the eggplant pulpettes. Top each patty with some salad and enjoy at room temperature. This are so good I know you will just love them.

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