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Eggplant flitters
Melitzanokeftedes
Ingredients
- 1 medium eggplant flask
- 1 medium tomato
- 1 egg
- 1 clove garlic (crushed)
- 1 teaspoon dried mint
- 1 tablespoon parsley
- 1 tablespoon dill
- 150gr-200gr feta cheese
- pepper
- 3-4 tablespoons all-purpose flour
- olive oil for frying
Method
- Wash the tomato, remove seeds and grade them.
- In a bowl, add the graded tomatoes, crushed garlic, mint, parsley, dill and feta cheese (which the crush with your hands).
- Peel the eggplant and grade it.
- Add the eggplant into the bowl with remaining ingredients, add the egg (beaten gently), pepper and stir (gently).
- Gradually add the flour and continue stirring.
- In a pan, put enough olive oil (about 2cm-3cm height) over medium heat and let it heat.
- Take a full spoon of the mixture and place it into the heated olive oil. Do the same until you cover your pan (usually it takes 4-6).
- Leave them frying for about 2 minutes until you see the get a golden brown color to the bottom side.
- Use a spatula or forks (whatever you feel comfortable with) and turn then upside-down carefully and leave them 2 minutes until they get golden brown on both sides.
- Remove from the pan and place them on kitchen paper to remove the excess oil and serve.
- Continue until eggplant mixture finishes.
Tips:
If you want to avoid frying, you can shape them into small meatballs (in this way maybe you will need more flour on the mixture), sprinkle with breadcrumbs and bake them at 180oC until golden brown.
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