Melitzanokeftedes (roasted Eggplant Fritters With Tzatziki)

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

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)

Recipe

• 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.