Eggplant Fritters with Tomato Chutney

Eggplant Fritters with Tomato Chutney

These Eggplant Fritters with Tomato Chutney are one of my favorite appetizer/dinner recipes. But I don’t make them very often since eggplant has such a short storage life.  I can’t tell you the number of times I’ve bought eggplant and had to throw it out because I didn’t use it quickly enough. So, one of my goals this year was to reduce my food waste – which hasn’t been easy. I am always way too tempted by the beautiful produce at the farmer’s market and I haven’t quite adjusted to just cooking for two people.

Ingredients

  • 1½ lbs. japanese eggplant, cut into ¾ inch thick slices
  • 2 eggs, beaten to blend
  • ½ cup cornstarch
  • 2 cups panko crumbs
  • 1 cup vegetable oil
  • 1 cup tomato chutney
  • ½ cup plain greek yogurt
  • ¼ cup cilantro (minced) optional
Read the whole recipe on A Communal Table