| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Greek |
Greek, Main dish, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Eggplants |
|
|
Cracker meal |
|
|
Oil for frying |
| 1 1/2 |
c |
Bread crumbs |
| 2 |
|
Eggs |
| 1/2 |
c |
Kefalotiri cheese, grated OR |
| 1/2 |
c |
Parmesan cheese, grated |
| 1 |
T |
Baking powder |
| 2 |
T |
Parsley, chopped |
| 1 |
t |
Onion, chopped |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Wash the eggplants and pierce in several places with a fork. Boil in
lightly salted water until tender; drain well. Remove skin and mas the
pulp; measure it. Mix 2 c. of eggplant pulp with the amount of
ingredients listed above and blend well. Shape into croquettes or
patties. Roll in cracker meal, and fry until golden brown. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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