Melitzanokeftedes (Roasted Eggplant Fritters With Tzatziki) - cooking recipe

Ingredients

1 lb eggplant (1 large)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 large egg, beaten to blend
1 tablespoon grated onion
1 clove garlic, minced
3/4 cup grated kefalograviera cheese (use Parmesan as a substitute)
1/2 cup minced parsley
tzatziki (you can find this in my recipes)

Preparation

Preheat oven to 375F (190C).
Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour.
Cool slightly.
Peel, remove seeds and chop pulp coarsely.
Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.
Add remaining ingredients, season to taste.
Combine well.
Heat 1/4 inch light olive oil (or vegetable oil - but olive oil is tastier) in large skillet over medium heat until hot.
Drop in eggplant mixture by rounded tablespoonfuls.
Cook fritters until deep golden-brown, about 1 1/2 minutes per side.
Transfer to paper towels to drain.
Repeat using up all of eggplant.
Serve immediately with tzatziki.