Description Edit

Ingredients Edit

Directions Edit

  1. Boil unpeeled Eggplant until soft.
  2. Cut in half and scoop out pulp. Mash pulp well. Cool. Stir in salt, pepper,and eggs.
  3. When cold, add milk and flour (adding more flour if necessary to make a thick batter). Drop by spoonfuls into hot deep fat. Drain.
  4. Serve hot.
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