Having made these fritters a couple of times, they have become a favorite breakfast food of mine. Full of protein and easy to heat up and lay over a salad, this is a lovely start to the day. I have started to keep a nice round glass container full of a layered salad in the fridge. I take some help from the store with baby spinach, shredded cabbage and pea shoots. All the work involved was taking the things out of their packages and putting them in the bowl. When it's time for a little nourishment, I just grab a handful or two out of the container and onto the plate.
Sitting here in a snowstorm I'm thinking that brownies are in my future today, I will share the recipe with you this week. For now we have fritters to top all of your layered salads.
Here is your step by step starting with the roasted eggplant. The recipe makes about 22 fritters.
Dice one large eggplant and lay onto a baking sheet. Cover it generously with olive oil. Add half of an onion, diced and a sprinkle of sea salt. Roast in a 350 degree oven for about 40 minutes or until soft. Allow to cool.
Give the eggplant a quick chop, this will be about 2 1/2 to 3 cups of eggplant.
Add eggplant to a mixing bowl with one beaten egg.
Add in 2 tablespoons of capers.
One cup of Romano cheese, grated, goes into the mix.
One cup of finely chopped kale leaves (about two kale leaves) and
gently mix it together adding in 2 cloves of garlic, chopped and 1 1/2 cups of almond meal (or flour).
Place generous tablespoon sized balls onto a greased piece of parchment paper on a baking sheet. Press down slightly on each ball. Bake for 20-25 minutes until golden and firm to the touch. Allow to cool. Serve warm or room temperature. These are great topped with a yummy dressing and over salad.