Eggplant Puffs - cooking recipe

Ingredients

2 medium eggplant
1 c. grated Swiss cheese
1 egg, slightly beaten
6 to 8 Tbsp. dried bread crumbs
1 tsp. ground cumin seed
1 tsp. garlic powder
1 tsp. fresh lemon juice
salt and pepper
all-purpose flour
cooking oil for frying (preferably olive oil)

Preparation

Cook whole eggplant in boiling water until tender, 15 to 20 minutes.
Peel; put the pulp in a bowl.
Drain off any water.
Mash finely with a fork and beat a little.
Add other ingredients except flour and oil.
Beat until well mixed with a whisk or an electric blender.
The final consistency may seem a little thin, but nevertheless, shape into small balls and arrange on a plate.
Let stand in the refrigerator for at least 1 hour.
Roll in flour.
Fry in hot oil until crisp.
Serve hot with toothpicks.
Makes about 24 small puffs.