Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki) |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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These are so good. They can be a savoury meze to enjoy with wine or ouzo, or a light meal or snack. 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:
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 1/4 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 1/2 minutes per side.
11. Transfer to paper towels to drain.
12. Repeat using up all of eggplant.
13. Serve immediately with tzatziki.
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