(Serves 4-6)
2 cups eggplant, peeled, cooked and mashed
1 tablespoon all‑purpose flour (more flour may be needed)
1 egg, beaten
Vegetable oil for frying
Salt and pepper
Combine eggplant, flour and egg into medium bowl. Stir well. In a heavy pan, heat oil. Drop in batter by the tablespoon and fry until golden brown. Remove with slotted spoon. Salt and pepper to taste.
Christian M. Best, Tamassee