Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)

Recipe by evelynathens
READY IN: 2hrs 5mins
YIELD: 18 patties




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