Melitzanokeftedes

(from beckyinem’s recipe box)

Ingredients

Directions

  1. Wash the eggplant

  2. Pierce with a fork

  3. Boil in boiling salted water

  4. Drain, peel and mash in food processor

  5. For every 2 cups of eggplant, use 1 1/2 cups of bread crumbs, 2 eggs, 1/2 cup grated cheese, 1 teaspoon baking powder

  6. 2 tablespoons parsley, salt, pepper and 1 chopped onion

  7. Combine the ingredients

  8. Roll in bred crumbs or flour

  9. Fry in hot oil

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