Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)
- Ready In:
- 2hrs 5mins
- Ingredients:
- 9
- Yields:
-
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)
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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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.