Melitzanokeftedes (Roasted Eggplant Fritters With Tzatziki)

• 1 lb eggplant (1 large)
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 large egg, beaten to blend
• 1 tablespoon grated onion
• 1 clove garlic, minced
• 3/4 cup grated kefalograviera cheese (use Parmesan as a substitute)
• 1/2 cup minced parsley
• tzatziki (you can find this in my recipes)

1. Preheat oven to 375F (190C).
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. Cool slightly.
4. Peel, remove seeds and chop pulp coarsely.
5. Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.
6. Add remaining ingredients, season to taste.
7. Combine well.
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. Drop in eggplant mixture by rounded tablespoonfuls.
10. Cook fritters until deep golden-brown, about 1 1/2 minutes per side.
11. Transfer to paper towels to drain.
12. Repeat using up all of eggplant.
13. Serve immediately with tzatziki.

eggplant, allpurpose, baking powder, egg, onion, clove garlic, grated kefalograviera cheese, parsley

Taken from www.food.com/recipe/melitzanokeftedes-roasted-eggplant-fritters-with-tzatziki-61139 (may not work)