* aubergines (enough to make at least 2 cups of aubergine pulp)
* 2 eggs
* Bread crumb
* 1/2 cup grated cheese (kefalograviera or parmesan)
* 1 small onion, chopped
* 1/2 cup chopped parsley
* Flour for coating
* 1 tspn baking powder
* Salt
* Pepper

Procedures :
Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well, peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl. Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown.
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Category : Greek