Eggplant and cheese fritter in spicy yogurt sauce


  1. 2 eggplants - sliced into medium size slices
  2. 2/3 box of Bulgarian Fetta cheese
  3. 1 thick slice of Parmesan cheese
  4. 1 think slice of Swiss cheese
  5. Bread crumbs
  6. Olive oil
  7. 2 eggs
  8. 1 cup plain yogurt
  9. Chopped 3 TBs Parsley
  10. 1 ts cumin seeds
  11. 1 small spicy chili pepper - sliced thinly
  12. Some white flour


  1. Arrange the eggplant slices on an oven pan and brush with olive oil from both sides
  2. Bake the eggplant in 350fr until golden from both sides. You will have to turn the slices up side down onceCool the eggplant, chop to rough cubes and put in a large bowl
  3. Cut all the cheese into rough cubes and put in the bowl
  4. Break the eggs into the bowl
  5. Add the parsely into the bowl
  6. Add salt and pepper
  7. Add bread crubms into the mixture, some at a time, until a doughy is formed.
  8. Form flat patties from the dough and cover lightly with flour from both sides
  9. Fry the patties in oil from both sides until goldren-browned.
  10. Heat the cumin seeds on a dry pan until aromatic. Be careful not to burn otherwise it will become bitter
  11. Put the seeds in a small bowl
  12. Heat the chili in the same pan until aromatic and soften and add to the bowl
  13. Add the yogurt to the small bowl and mix well
  14. Serve the fritters with the sauce on top


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