Appetizers:

Eggplant Puffs

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Ingredients

2 medium size eggplants, regular not Italian
1 cup grated Swiss cheese
1 egg, slightly beaten
8 tablespoons of fine, dry bread crumbs
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon fresh lemon juice
Salt and pepper to taste
Flour for dredging
Oil for frying

Instructions

Cook whole eggplants in boiling water for 15 to 20 minutes. Peel and place pulp in large mixing bowl, draining off any water. Mash pulp with potato masher and add the other ingredients except for flour and oil. Beat mixture well with electric mixer or very quickly with a food processor. The consistency may seem a bit thin, but will shape easily into small balls. Make balls 3/4-inch in diameter. When shaped, chill for one hour. Roll balls in flour and fry in hot oil until crisp and golden. Serve hot.

Gaycha Mayhew
Davenport