Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 medium peeled and finely diced eggplants, 1 medium finely minced yellow onion, 2 minced garlic cloves, 1/4 cup all-purpose flour, 1 large egg, 2 tablespoons harissa paste, 1 teaspoon ground coriander, 1/2 teaspoon fenugreek powder, 1/4 teaspoon dried marigold petals, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing until well combined.

2. 2

   Shape the eggplant mixture into 12-16 small, flat patties, approximately 2 inches in diameter and 1/2 inch thick.

3. 3

   In a food processor, combine 1 cup shelled walnuts, 2 minced garlic cloves, 1/4 cup water, 1 tablespoon white wine vinegar, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 1/2 teaspoon salt, processing until a thick, creamy sauce forms; optionally, stir in a pinch of harissa paste.

4. 4

   Pour 3 cups vegetable oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat to 350°F (175°C).

5. 5

   Carefully place a few fritters into the hot oil, ensuring not to overcrowd the pot, and fry for 3-4 minutes per side or until golden brown and cooked through.

6. 6

   Using a slotted spoon, remove the cooked fritters from the oil, place them on a wire rack lined with paper towels to drain excess oil, and serve hot with the prepared walnut-herb dip.