Melitzanokeftedes is the name of the Greek eggplant fritters. I usually like to eat vegetables and fruits when they are in season. As a result, I rarely try a recipe that is based on a non-seasonal vegetable. This time, however, I will make an exception. I recently went to a friend for lunch and she had made these delicious Greek eggplant fritters. After the five-minute lecture, I gave her that we should never eat something that is not in season, I gave in to the temptation of trying this appetizer. I came to the conclusion that I am in love with these eggplant fritters or melitzanokeftedes as we call them in Greece. Prepare yourself for a divine taste. It is worth the try. Every bite!
This traditional Greek eggplant fritters recipe requires eggplants, tomato, onion, garlic, cheese, rusks, parsley, lemon juice, olive oil, salt, and pepper.
Melitzanokeftedes (Eggplant Fritters) – 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 tablespoons of parsley
- 1 tablespoon of lemon juice
- 330 ml of Greek olive oil, (divided into 30 and 300 ml)
- Salt
- Pepper
Melitzanokeftedes (Eggplant Fritters) – How to Make
- Start this authentic Greek eggplant fritters recipe by preheating the oven to 480 °F.
- Wash eggplants well under fresh water.
- Take a knife and slightly cut each eggplant 2-3.
- Place eggplants on the grill and bake for around 40 minutes. When eggplants’ skin is burned, they are ready.
- Cut the eggplants in half. Then, remove their flesh and put it in a colander to drain.
- Sprinkle salt on top of them and add the lemon juice.
- Allow them to drain for about 1 hour.
- Take a frying pan. Add the olive oil (around 30 ml) and bring to a boil over medium heat.
- Lightly fry the grated onion for around 3-4 minutes.
- Add garlic. Keep frying for 2 more minutes.
- Take a bowl.
- Add eggplant flesh, tomato, fried onion, & garlic, grated cheese, rusks, parsley, and flour to the bowl.
- Mix ingredients well until you it becomes a thick unified mixture. In case the mixture is not thick add some flour.
- Heat well the remaining olive in a frying pan.
- Form balls from the eggplant mixture.
- Place the melitzanokeftedes in oil and fry them. Frequently, turning them over, until they get a golden brown color.
- Remove and place on absorbent kitchen paper.
- Serve right away.