Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)

Total Time
2hrs 5mins
Prep 1 hr
Cook 1 hr 5 mins

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

Ingredients Nutrition


  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.
Most Helpful

4 5

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.

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.