Greek eggplant fritters (melitzanokeftedes)

Main Dish
4 servings
35 min
25 min
Very Easy


Number of serving: 4
1 kg round eggplants

1 medium tomato with skin & seeds removed and grated

1 large onion grated

2 cloves garlic grated

2 tbsp hard cheese grated

4 tbsp flour

3 tbsp rusks crumbled

2 tbsp parsley

1 tbsp lemon juice

1 tbsp olive oil

300 ml cooking oil


  • Wash the eggplants and pierce each one lightly 2-3 times with a knife.
  • Bake them in a preheated oven at 250 degrees Celsius on a grill with an oven pan below. Bake for approx. 45 min. or until the skin cracks if you tap it. The skin should be burnt.
  • Cut the eggplants in half, remove the flesh and put it in a colander to drain. Sprinkle salt on top of them and add the lemon juice, so that the flesh doesn't blacken. Leave to drain for 1 hour.
  • Put the olive oil in a frying pan gently fry the grated onion for approx 3 min and then add the garlic and continue frying for another 2 min. Put the eggplant flesh in a bowl and add the tomato, onion & garlic mixture, grated cheese, rusks, parsley and flour.
  • Mix well it should be a thick mixture. If it isn't thick, add some more flour. Heat the cooking oil well in a frying pan. Wet the palms of your hands and start to form balls from the mixture.
  • Place them in the hot oil and fry, turning them over, until they are a golden brown colour. Remove and place on absorbent kitchen paper.


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