Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)

Total Time
2hrs 5mins
Prep 1 hr
Cook 1 hr 5 mins

These are so good. They can be a savoury meze to enjoy with wine or ouzo, or a light meal or snack.

Ingredients Nutrition


  1. Preheat oven to 375F (190C).
  2. Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour.
  3. Cool slightly.
  4. Peel, remove seeds and chop pulp coarsely.
  5. Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.
  6. Add remaining ingredients, season to taste.
  7. Combine well.
  8. Heat ¼ inch light olive oil (or vegetable oil – but olive oil is tastier) in large skillet over medium heat until hot.
  9. Drop in eggplant mixture by rounded tablespoonfuls.
  10. Cook fritters until deep golden-brown, about 1 ½ minutes per side.
  11. Transfer to paper towels to drain.
  12. Repeat using up all of eggplant.
  13. Serve immediately with tzatziki.
Most Helpful

This recipe went over real well. Cut the time by microwaving the eggplant for 7-10 minutes. Cut the cholesterol by eliminating the egg and add a little water if it's too dry.

Rainman December 31, 2003

The recipe sounds good, but I just spent 15 minutes in "her recipes" trying to find the recipe for "tzatziki" and decided that it wasn't that good. But I may try it without that stuff.

jmstuart May 06, 2003