Eggplant Fritters

Dice the eggplant into approx. ½ in cubes, transfer to a colander, salt generously, let sit for approx. 10 minutes wash of the salt and squeeze out as much liquid as you can.

• 1 Eggplant (~ 11.3 oz)
• Salt

Finely chop the onion and garlic and put into a bowl.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Garlic clove (~ 0.1 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Fry the eggplant cubes for approx. 2-3 minutes until golden brown. Set aside and let cool for a few minutes.

• 2 tsp Olive oil

Add the eggs into the bowl and whisk.

• 2 Eggs (~ 3.9 oz)

Add the soy sauce, breadcrumbs, eggplant, and thyme to the bowl. Mix thoroughly until a moldable dough forms. Season with salt and pepper.

• ¼ tsp Soy sauce, light
• ½ cup Bread crumbs
• 1 tsp Thyme leaves, dried
• Salt
• Black pepper

Form the mixture into fist-sized, approx. ½ in thick patties.

Heat the olive oil in the non-stick frying pan over medium heat and fry the patties for approx. 4-5 minutes from both sides until golden brown.

• 1 tsp Olive oil

Mix the yogurt and water until creamy and season with salt, pepper, and lemon juice.

• ¾ cup Low fat greek yogurt
• Water
• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Serve the eggplant fritters with the yogurt dip.

Enjoy your meal!