Ingredients:
2 kilos eggplant
2 eggs
1 cup of crushed rusk bread (or breadcrumbs)
1 teaspoon fresh or dried oregano
2 teaspoons of fresh or dried mint
1 teaspoon salt
½ teaspoon of pepper
3 cloves of garlic crushed
flour for rolling and frying
a little vinegar
1 cup of olive oil
Method:
1. Bake the eggplants and blend them.
2. In a bowl place the eggplants, breadcrumbs, and all other ingredients. Mix well – if not fine enough put all this in the blender. If the mixture is not thick enough to make fritters add more breadcrumbs.
3. Mould into balls or flat fritters, roll in flour.
4. Heat oil and fry fritters.
5. Serve with ouzo or wine.