Moroccan Eggplant (aubergine) Fritters

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 large eggplant, peeled, cut into 2 inch pieces
• 2 large eggs
• 2 cups dry breadcrumbs
• 1 cup coarsely chopped cilantro
• 1/2 cup sultana raisin
• 1/2 cup greek yogurt
• 3 garlic cloves, minced
• 1/2 jalapeno chile, minced
• 2 teaspoons tomato paste
• 1 teaspoon hot paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon curry
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 pinch ground cardamom
• 1 cup all-purpose flour
• 2 eggs, beaten to blend
• tzatziki (included in my recipes)

Recipe

• 1 microwave eggplant until tender.
• 2 transfer to processor and puree.
• 3 whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
• 4 place 1 rounded tablespoonful of mixture into flour and turn to coat.
• 5 dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
• 6 flatten between palms of hands forming 3 inch oval patties.
• 7 transfer to baking sheet.
• 8 repeat, using up all of eggplant mixture.
• 9 heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
• 10 add patties and cook until golden-brown, about 3 minutes per side.
• 11 transfer to paper towels to drain.
• 12 (may be prepared 2 hours ahead, let stand at room temperature) serve hot or at room temperature with tzatziki.