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Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki)

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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.”
READY IN:
2hrs 5mins
YIELD:
18 patties
UNITS:
US

Ingredients Nutrition

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.

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