Fritelle di Melanzane Aubergine Fritters

(4 servings)

1 large aubergine (about 700 g)
2 tablespoons olive oil
1 egg, lightly beaten
2 garlic cloves, crushed
4 tablespoons chopped fresh parsley
130 g fresh white breadcrumbs
90 g grated Parmesan cheese
90 g feta cheese, crumbled
3 tablespoons plain flour
sunflower oil for shallow frying
salt and freshly ground pepper

To serve:
natural yogurt flavoured with fried red chillies and cumin seeds
lime wedges

Preheat the oven to 190 C. Cut the aubergines into 1/1 1/3 thick slices.
Brush the slices with the olive oil, then place them on a baking sheet and
bake for about 20 minutes until golden and tender. Chop the slices finely
and place them in a bowl with the egg, garlic, parsley, breadcrumbs,
Parmesan and feta. Add salt and pepper to taste, and mix well. Leave the
mixture to rest for about 20 minutes. If the mixture looks very sloppy,
add more breadcrumbs. Divide the mixture into eight balls and flatten them
slightly. Place the flour on a plate and season with salt and pepper. Coat
the fritters in the flour, shaking off any excess. Shallow fry the
fritters in batches for 1 minute on each side, until golden brown. Drain
on kitchen paper and serve with the flavoured yogurt and lime wedges.

Recipe & pictu http://www.xs4all.nl/~tluif/weblog/27DEC03.html


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