Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)

evelyn/athens's Note:

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

• Total Time: 2 hrs 5 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 5 mins

Ingredients:

Yield: 18 patties

• 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 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.

Reviews

[Rainman]

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.

[jmstuart]

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.