o 375F (190C).
Pierce eggplant in several places with tines
Pare and slice eggplant; cook until tender in vinegar and boiling water to cover.
Drain eggplant, mash and beat in remaining ingredients.
Drop batter from spoon into hot deep fat. Fry until golden.
Yields about 10 fritters.
Boil eggplant until tender, then drain. Make a batter with all other ingredients. Add the eggplant to the batter and blend well with electric mixer. Drop by spoonfuls in a little hot oil and fry until golden brown on each side. Drain on paper towels. This makes about a dozen fritters.
Cook the eggplant in salted water until tender. Drain and mash. Sift flour and baking powder. Add beaten egg, butter and baking powder mixture to eggplant and mix well. Drop into hot oil and fry until brown. Yields 6 small fritters.
Peel and cube eggplant.
Boil until tender (mushy).
Drain and return to pot or mixing bowl.
Add remaining ingredients and beat until completely mixed.
Using teaspoon, drop into hot grease. Fry until golden brown and turn.
Makes about 20 fritters.
Place eggplant slices in a colander and
Peel eggplant. Cut into 1-inch chunks.
In skillet over medium heat, in 1/4 cup hot salad oil, cook eggplant and green onion until eggplant is very tender, 20 to 30 minutes, stirring frequently and adding more oil if needed.
Mash eggplant.
Mix flour, milk, baking powder, salt, oregano and eggs. Stir in eggplant.
Drop batter by scant 1/4 cupfuls in hot oil, turning once. Remove and drain on paper towels.
Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
Use another paper towel to press down on it to remove excess moisture.
Saute eggplant for 2-3 minutes in margarine, and allow to cool.
Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
In deep frying pan fill with oil about 1/4\" deep.
Form small patties and fry until golden brown.
Drain on paper towels.
Enjoy.
Peel and slice eggplant.
Cook in water over medium heat about 30 minutes; drain, rinse and mash eggplant.
Add eggs and salt and pepper to taste.
Melt butter; add to eggplant mixture.
Add enough cornmeal to form patties. Heat 1/4 inch of oil in skillet to frying temperature.
Drop from spoon into heated skillet.
Cook approximately 15 minutes until browned on both sides.
Mix eggplant, potato, meat choice and egg.
Mix other ingredients thoroughly.
Mix all ingredients together.
Either make small patties or spoon into skillet of medium-hot grease. Brown to suit.
Eggplant may be used raw if tender and may be left out.
Relax and enjoy!
Peel eggplant and boil until very tender.
Drain and mash well.
In another bowl, beat the egg adding the sugar, salt, baking powder and flour.
Mix well.
Add mashed eggplant and mix. Drop mixture by teaspoonfuls into hot oil and fry until golden brown.
Drain on paper towels.
Serve hot.
Peel eggplant and cube; cook eggplant and onion in boiling salted water until tender.
Drain and mash.
Beat egg; blend in flour, eggplant and salt.
Drop by teaspoon in hot oil, turning to brown.
Chop the eggplant into fine slices and place in a bowl with water and lemon juice for half an hour.
Make a batter with the egg, the flour and the spices and \"batter\" the eggplant. Fry until golden.
Lightly fry the onions and add the tomato, making a sauce.
Layer the sauce and the eggplant fritters. Cover with cheese and place in a 350 \u00b0C oven for 1/2 hour.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
Peel eggplant and cut into finger-size strips.
Set aside. Combine flour, baking powder and salt in a small bowl, mixing well.
Add milk, eggs and 1 teaspoon vegetable oil, stirring until smooth.
Dip eggplant strips into batter.
Fry in hot 375\u00b0 oil until golden brown.
Drain on paper towel.
Boil eggplant until tender; peel and mash well.
Add all ingredients to eggplant.
Add enough flour to make a stiff batter. Drop by spoonful in hot oil.
Brown; drain on paper.
Serve hot.
Peel and dice the eggplant.
Boil eggplant until it is tender enough to mash.
Cool, then add egg and stir.
Then add salt to taste.
Add sugar.
Add baking powder and then add enough flour to make dough thick enough to spoon.
Heat oil until it is really hot and spoon dough into oil; let fry until brown.
Serve hot.
Peel and cube eggplant.
Cook in boiling, salted water until tender; drain and mash.
Beat eggs; blend in flour, sugar, baking powder, eggplant and salt.
Drop by teaspoons in hot fat, turning to brown.
Combine flour, baking powder and salt; stir in eggs. Add to mashed eggplant, mixing well. Drop batter by tablespoons in deep hot oil and fry until golden brown, turning once.
Beat egg; stir in milk and shortening.
Add flour mixture all at once and beat until well blended.
Fold in eggplant.
Drop by teaspoonful into hot deep fat.
Brown quickly on both sides and serve hot.