Melitzanokeftedes Roasted Eggplant Fritters with Tzatziki

Nutriscore Rating: 66/100

Crispy, golden, and packed with Mediterranean flavor, these Melitzanokeftedes Roasted Eggplant Fritters with Tzatziki are a true taste of Greece! Made with roasted eggplants, fragrant fresh herbs like parsley and mint, and creamy crumbled feta cheese, these savory fritters are delightfully light yet satisfyingly rich. The batter is fried to perfection, creating a crunchy exterior that gives way to a tender, flavorful center. Paired with a refreshing homemade tzatziki sauce made with Greek yogurt, dill, and grated cucumber, this dish is the perfect fusion of earthy and tangy. Ideal as an appetizer, snack, or vegetarian main course, these eggplant fritters are a crowd-pleaser you’ll want on repeat. Serve them warm for the ultimate Mediterranean experience!

Recipe Information

• Prep Time: 35 min
• Cook Time: 20 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 large Eggplants
• 3 tablespoons Olive oil
• 1 small, finely chopped Yellow onion
• 2 minced Garlic cloves
• 100 grams, crumbled Feta cheese
• 2 large Eggs
• 3 tablespoons, finely chopped Fresh parsley
• 2 tablespoons, finely chopped Fresh mint
• 1.5 cups Breadcrumbs
• 0.5 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup (for frying) Vegetable oil
• 1 cup (for tzatziki) Greek yogurt
• 0.5 peeled, grated, and drained (for tzatziki) Cucumber
• 1 tablespoon, finely chopped (for tzatziki) Fresh dill
• 1 minced (for tzatziki) Garlic clove
• 1 teaspoon (for tzatziki) Lemon juice
• 1 tablespoon (for tzatziki) Olive oil
• 0.5 teaspoon (for tzatziki) Salt

📝 Instructions

7 steps

1. Preheat your oven to 400°F (200°C).

2. Pierce the eggplants with a fork in several places, place them on a baking tray, and roast for about 35-40 minutes or until the skin is wrinkled and the flesh is soft.

3. Once the eggplants are cool enough to handle, scoop out the flesh and place it in a fine mesh strainer. Press gently to remove as much excess liquid as possible.

4. In a large bowl, mash the eggplant flesh with a fork. Add the finely chopped onion, minced garlic, crumbled feta cheese, eggs, parsley, mint, breadcrumbs, flour, baking powder, salt, and pepper. Mix thoroughly until it forms a thick batter.

5. Heat vegetable oil in a large frying pan over medium heat. Scoop a heaping tablespoon of the mixture into the pan and flatten it gently with the back of the spoon. Fry the fritters in batches for about 2-3 minutes per side, or until golden brown. Remove and drain on a paper towel-lined plate.

6. To prepare the tzatziki, combine the Greek yogurt, grated and drained cucumber, dill, minced garlic, lemon juice, olive oil, and salt in a bowl. Mix well and refrigerate until ready to serve.

7. Serve the fritters warm with a generous dollop of tzatziki sauce on the side. Enjoy!

Nutrition Facts

1 serving (485.1g)

Calories		985
% Daily Value*
Total Fat		75.7 g	97%
	Saturated Fat	14.6 g	73%
	Polyunsaturated Fat	33.5 g
Cholesterol		117 mg	39%
Sodium		1511 mg	66%
Total Carbohydrate		61.6 g	22%
	Dietary Fiber	8.7 g	31%
	Total Sugars	14.6 g
Protein		22.3 g	45%
Vitamin D		0.8 mcg	4%
Calcium		283 mg	22%
Iron		3.9 mg	22%
Potassium		775 mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2732 cal (67.1%%)

Protein: 355 cal (8.7%%)

Carbs: 982 cal (24.1%%)