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Tuesday 27th October 2009
Greek Eggplant Patties

Delicious vegetarian patties ideal as an entré or as finger food at a dinner party. Contains Egg.


1 Eggplant
1 1/2 cups Breadcrumbs
1 cup Kefalotyri or Parmesan cheese (grated)
2 Eggs (beaten)
1 Medium Onion (diced or grated)
1 teaspoon Baking powder
salt & pepper


Halve the eggplant and cook in water until tender and cooked through. Drain and then blend until puréed.

Measure 1 cup of the puréed eggplant and add to a bowl with the cheese, onion and eggs.

Add salt and pepper to taste.

Kneed the mixture well and once combined form small sausage shapes from the mixture.

Roll the patties in the breadcrumbs so that they are coated on all sides.

Deep fry in very hot oil for a minute or so, or until the breadcrumbs turn a rich deep brown.

Drain well and serve hot.

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