Melitzanokeftedes (Roasted Eggplant Fritters With Tzatziki)

1. 1

   Preheat oven to 375F (190C).

2. 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. 3

   Cool slightly.

4. 4

   Peel, remove seeds and chop pulp coarsely.

5. 5

   Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.

6. 6

   Add remaining ingredients, season to taste.

7. 7

   Combine well.

8. 8

   Heat 1/4 inch light olive oil (or vegetable oil - but olive oil is tastier) in large skillet over medium heat until hot.

9. 9

   Drop in eggplant mixture by rounded tablespoonfuls.

10. 10

    Cook fritters until deep golden-brown, about 1 1/2 minutes per side.

11. 11

    Transfer to paper towels to drain.

12. 12

    Repeat using up all of eggplant.

13. 13

    Serve immediately with tzatziki.

* Per serving · 4 servings · Values may vary.

No additional tips available.