Moroccan Eggplant (Aubergine) Fritters - cooking recipe

Ingredients

1 large eggplant, peeled, cut into 2 inch pieces
2 large eggs
2 cups dry breadcrumbs
1 cup coarsely chopped cilantro
1/2 cup sultana raisin
1/2 cup Greek yogurt
3 garlic cloves, minced
1/2 jalapeno chile, minced
2 teaspoons tomato paste
1 teaspoon hot paprika
1 teaspoon ground cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground cardamom
1 cup all-purpose flour
2 eggs, beaten to blend
tzatziki (included in my recipes)

Preparation

Microwave eggplant until tender.
Transfer to processor and puree.
Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
Place 1 rounded tablespoonful of mixture into flour and turn to coat.
Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
Flatten between palms of hands forming 3 inch oval patties.
Transfer to baking sheet.
Repeat, using up all of eggplant mixture.
Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
Add patties and cook until golden-brown, about 3 minutes per side.
Transfer to paper towels to drain.
(may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.