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. ---------------------------------------------------------------------------
Nutrition
Ingredients
