Moroccan Eggplant (Aubergine) Fritters

• 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)

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.

eggplant, eggs, breadcrumbs, cilantro, sultana raisin, greek yogurt, garlic, jalapeno chile, tomato paste, hot paprika, ground cumin, curry, ground coriander, salt, ground ginger, ground cardamom, flour, eggs

Taken from www.food.com/recipe/moroccan-eggplant-aubergine-fritters-61143 (may not work)