Total Time
Prep 25 mins
Cook 20 mins

I love eggplant and these fritters are just delightful.

Ingredients Nutrition


  1. Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
  2. Use another paper towel to press down on it to remove excess moisture.
  3. Saute eggplant for 2-3 minutes in margarine, and allow to cool.
  4. Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
  5. In deep frying pan fill with oil about 1/4" deep.
  6. Form small patties and fry until golden brown.
  7. Drain on paper towels.
  8. Enjoy.
Most Helpful

5 5

This is a fantastic recipe. I did not heat the eggplant before mixing it up with everything else. It still came out great! The dill is a great touch. I also used mozzarella instead of feta. Thank you!

5 5

Delicious! I used this as a guide and did not pre-cook the shredded eggplant, just shredded it and put in the bowl with everything else. I used my processor to shred, plus to mince the dill and parsley, so it was a super quick dinner for us. Easy and delicious! We'd be happy to make this again. Thanks for posting!

5 5

I made this Gfree using a medium sized eggplant and 1/4 cup rice flour and 1 egg. I did skip the margarine and added some crushed red pepper flakes just for a lil heat for DH. I fryed them in Extra Light Olive Oil. So delicious. I served alongside Toum (Lebanese Garlic Sauce) and with a lil lemon. Thank you for a fast beautiful snack. Made for Ramadan Tag 2011.