Home » Easy Recipes » Melitzanokeftedes: Traditional Greek Eggplant Fritters

Melitzanokeftedes: Traditional Greek Eggplant Fritters

We were recently invited to Sunday lunch and our friend had made the most amazing melitzanokeftedes ever. I imagine that these Greek eggplant fritters are more delicious in summer, but I couldn’t stop thinking getting this recipe to share it with you right away. Serve this delicious appetizer with tzatziki or even tirosalata and it will blow your mind! This melitzanokeftedes recipe serves around 4 persons. When you bake the eggplants on the grill, I suggest you place an oven pan below to gather any dripping juices.


Melitzanokeftedes – Ingredients

  • 1 kg of round eggplants
  • 1 medium tomato with skin and seeds removed and grated
  • 1 large onion, grated
  • 2 cloves garlic, grated
  • 2 tbsp hard cheese grated
  • 4 tablespoons of flour
  • 3 tablespoons of rusks crumbled
  • 2 tablespoon of parsley
  • 1 tablespoon of lemon juice
  • 330 ml of Greek olive oil, (divided to 30 and 300 ml)
  • Salt
  • Pepper

Melitzanokeftedes – Instructions

  1. Start making melitzanokeftedes by preheating oven to 480 °F.
  2. Wash eggplants well with fresh water.
  3. Take a knife and slightly cut each eggplant into 2-3 pieces.
  4. Place eggplants on the grill and bake for around 40 minutes. When eggplants’ skin is burned, they are ready.
  5. Cut the eggplants in half. Then, remove their flesh and put it in a colander to drain.
  6. Sprinkle salt on top of them and add the lemon juice.
  7. Allow them to drain for about 1 hour.
  8. Take a frying pan. Add the olive oil (around 30 ml) and bring to boil over medium heat.
  9. Lightly fry the grated onion for around 3-4 minutes.
  10. Add garlic. Keep frying for 2 more minutes.
  11. Take a bowl. Add the eggplant flesh, tomato, fried onion, & garlic, grated cheese, rusks, parsley, and flour to the bowl.
  12. Mix ingredients well until it becomes a thick unified mixture. In case the mixture is not thick, add some flour.
  13. Heat well the remaining olive in a frying pan.
  14. Form balls from the eggplant mixture.
  15. Place the melitzanokeftedes in oil and fry them. Frequently, turning them over, until they get a golden brown color.
  16. Remove and place on absorbent kitchen paper.
  17. Serve melitzanokeftedes right away.

I hope you liked this melitzanokeftedes appetizer as much as I did. Stay tuned for more Greek traditional recipes. Enjoy!

Share This