Ingredients

• 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

Instructions

• 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.