Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)

Name: Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: 18 patties
Ingredients: 1 lb eggplant (1 large); 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1 large egg, beaten to blend; 1 tablespoon grated onion; 1 clove garlic, minced; 3/4 cup grated kefalograviera cheese (use Parmesan as a substitute); 1/2 cup minced parsley; tzatziki (you can find this in my recipes)

(2)

Recipe by evelynathens

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

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READY IN: 2hrs 5mins

YIELD: 18 patties

UNITS: US

INGREDIENTS

Nutrition

1

lb eggplant (1 large)
¹⁄₂

cup all-purpose flour
1

teaspoon baking powder
1

large egg, beaten to blend
1

tablespoon grated onion
1

clove garlic, minced
³⁄₄

cup grated kefalograviera cheese (use Parmesan as a substitute)
¹⁄₂

cup minced parsley
tzatziki (you can find this in my recipes)

DIRECTIONS

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.

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