Preparation:
Cube eggplant; place in a colander and salt; let sit for 20 minutes. Rinse eggplant cubes. Cook eggplant until tender in boiling water. Drain.
Grate the onion and mash the eggplant with a fork until smooth. Add egg, ketchup, salt and pepper and mix. Add matzah meal 1 tbsp at a time until the right consistency to make fritters is reached. Heat oil and drop batter by tablespoons into the oil. Fry until brown, about 2-3 minutes on each side. Drain and serve immediately. |
