Ingredients
Preparation: 15 minutes
Cooking: 25 minutes
plus 20 minutes resting time
SERVES 4
(MAKES 8 FRITTERS)
1 large eggplant (about 700g)
1 egg, lightly beaten
2 garlic cloves, crushed
4 tbsp finely chopped fresh mint 125g fresh breadcrumbs
1009 parmesan, grated
100g feta cheese, crumbled 3 tbsp plain flour
vegetable oil, for frying
seasoning
Method
1. Preheat the oven to 190C/375F. Place the eggplant on a baking tray and bake for about 20 minutes until very soft. Trim away the stalk, chop finely and place in a bowl. Add the egg, crushed garlic, mint, breadcrumbs, parmesan, feta and seasoning. Leave the mixture to rest for 20 minutes to allow the breadcrumbs to swell and absorb the moisture from the eggplant. If the mixture looks very sloppy, add more breadcrumbs or a little flour.
2. Divide mixture into eight balls and flatten them slightly. Spoon the flour on to a plate and season with salt and pepper. Coat the fritters in the flour, shaking off any excess.
3. Heat 1cm of oil in a frying pan and cook the fritters for 1 minute on each side until golden brown. Drain on kitchen paper and serve.