posted by SueFreeman 06-21-101 11:46 AM
Eggplant Fritters with Yogurt Sauce
1 large eggplant, 1 1/4 lb cut into 1/2 inch slices
2 T olive oil, extra virgin
1 egg slightly beaten
2 cloves garlic, minced
4 T fresh chopped parsley
2 1/4 cup bread crumbs
1 C (generous) Parmesan cheese
1 C (generous) feta cheese, crumbled
3 T flour
Sunflower Oil for frying
Salt and Pepper to taste
Yogurt Sauce:
Plain Yogurt, fresh hot pepper flakes and cumin to taste.
Preheat oven to 375. Brush eggplant with oil and put on baking pan in hot oven. Bake 20 minutes til golden and tender. Chop finely. Put in bowl with egg, garlic, bread crumbs and cheeses. Season with salt and pepper and mix. Put in fridge for 30 minutes. If too runny add more bread crumbs. Divide into 8 balls and flatten slightly.
Dredge in seasoned flour mixture and shallow fry in sunflower oil on high heat in small batches for one minute on each side til golden brown. Drain and serve with yogurt sauce.