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Indian Eggplant Latkes
Ave. Rating is 3 (1 ratings) Add Your Comments and Ratings

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Jews have lived in India for a thousand years (or more by some accounts) and there is a wonderful culinary heritage available to all Jews. Many of the recipes may be familiar to many Mizrahi Jews as there was a large population of Iraqi Jews who migrated to India in the 19th century. There is a great account of Indian Jewry at Wikipedia (

Serves: 12

Prep Time:
Cook Time:
Total Time:

Indian Parve Side Dish

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2 medium Italian eggplants
1/2 cup olive oil
1 bay leaf
2 peppercorns
1/2 stick cinnamon
1 tsp. cumin seeds
1 medium onion, chopped
1 clove garlic, chopped
1 1-inch piece fresh ginger, peeled and chopped
1 tsp. turmeric
2 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. ground cumin
6 eggs
1/2 loaf challah bread, made into breadcrumbs
extra virgin olive oil (for frying)
salt, to taste


  1. Roast eggplants in oven (set to broil), turning frequently until skin is charred.
  2. Let eggplants cool in a paper bag and then carefully peel off the charred skin.
  3. Mash the eggplants with a fork.
  4. Heat the oil in a small saucepan and add the bay leaf, peppercorns, and cinnamon stick - cook together for 1 minute.
  5. Using a slotted spoon carefully lift out the spices, then add the cumin seeds and continue cooking for 30 seconds, stirring constantly.
  6. Add the chopped onion and cook for another 2 minutes.
  7. Stir in the garlic and ginger, continue cooking for 1 minute more.
  8. Add the turmeric, cayenne, coriander, ground cumin, and the mashed eggplant and continue cooking for about 3 minutes, stirring constantly.
  9. Set aside to cool.
  10. Add the eggplant mixture, eggs, and salt food processor and pulse blend until smooth.
  11. Transfer to a bowl and stir in the breadcrumbs. Mix by hand to ensure that the breadcrumbs are evenly distributed.
  12. In a large, non-stick skillet, heat 2 tbl. olive oil
  13. Spoon in mixture (use a large spoon or ladle) and press down with spatula to flatten
  14. Brown on both sides and continue with remaining mixture. Place golden brown latkes on a paper towel to draw out excess oil.
  15. Keep warm in oven at 200 degrees (F) before serving.

Reader Comments

Eggplant Lover says...
Rating is 3

Love eggplant! I love trying different recipes and this is different from what I'm used to.
Oct 3, 2009 (report abuse)



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