Eggplant Cakes

• Eggplant cakes
• one large eggplant (or 2 small ones)
• 8 oz crumbled feta cheese
• 1 cup grated Parmesan cheese
• 1 cup chopped parsley
• 2 cups fresh bread crumbs
• 1-2 eggs
• 2-3 garlic cloves
• 5 tbsp olive oil
• salt and black pepper
• Yogurt sauce
• 2 small cups of OLD HOME yogurt
• 1 pealed cucumber
• 1 tbsp red vinegar
• salt, black pepper, red chilie, and cumin seeds

1. Slice eggplant into 1-2 inch slices and brash them with olive oil and bake in the oven at 350-375 F for 15-20 min until eggplant slices get golden color. Chop eggplant once cooled a little. Put it in a big bowl and add lightly beaten egg, feta and Parmesan cheeses, parsley, bread crumbs, garlic, salt and pepper. Mix ingredients well and put them in fridge for 30 min or until ready to fry.
2. Divide mixture into balls of little lime size and flatten them slightly. Roll the balls in the flower to coat. Heat olive oil in a skillet and fry eggplant cakes until golden brown on each side. Put them on paper towel to drain excess oil.
3. Yogurt Sauce:
4. Pour excess water out of yogurt cups. Put yogurt together with graded pealed cucumber (squeeze excess water with gaze cloth). Then add vinegar, red chilies, cumin seeds, salt, and black pepper.

eggplant cakes, eggplant, feta cheese, parmesan cheese, parsley, bread crumbs, eggs, garlic, olive oil, salt, yogurt sauce, home yogurt, cucumber, red vinegar, salt

Taken from www.epicurious.com/recipes/member/views/eggplant-cakes-1202884 (may not work)