Everything you’ll need to make eggplant fritters:

  • 2 eggplants (500-600g total)
  • 1 cup breadcrumbs
  • ⅓ cup kefalotyri cheese (or a similar hard cheese)
  • ½ cup ground walnuts

2 tbsp chopped parsley

1 garlic clove, minced

  • Salt
  • Freshly ground pepper
  • 1 egg, beaten
  • Breadcrumbs or flour for coating
  • Olive oil for frying

For the sauce:

  • 1 kg tomatoes, peeled, seeded, and finely chopped
  • 2 tbsp olive oil
  • 1 garlic clove
  • 3-4 fresh basil leaves
  • 1 hot chili pepper (optional)
  • Salt
  • Pepper

Instructions:

For the eggplant fritters

  1. Cut the eggplants into 3 cm cubes and boil them in salted water for 8-10 minutes until softened. (Alternatively, you can roast the whole eggplants and scoop out the flesh.)
  2. Drain the eggplants well, pressing them in a strainer to remove excess moisture.
  3. In a bowl, combine the eggplants, breadcrumbs, cheese, walnuts, egg, parsley, garlic, salt, and pepper. Mix everything thoroughly.
  4. If the mixture is too loose, add a little more flour or breadcrumbs until it can be shaped.
  5. Form the mixture into small balls, about 3 cm in diameter.
  6. Coat the balls in flour or breadcrumbs.
  7. Fry them in olive oil over medium heat until golden brown, cooking in batches so the oil temperature stays consistent.
  8. Place the fried balls on paper towels to drain excess oil.
  9. Serve hot or cold, and they pair fantastically with the red sauce.

For the sauce

  1. Heat the olive oil and add the garlic, cooking until golden, about 1-2 minutes.
  2. Add the tomatoes, season with salt and pepper, and add the basil leaves.
  3. Simmer for about 15-20 minutes until the sauce thickens.
  4. Let the sauce cool and serve it as a dip.

Enjoy!

Source: Argiro Barbarigou