Tue. May 28th, 2024

Eggplant & Mushroom Fritters

Eggplant & Mushroom Fritters

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour 15 minutesServings:6-8 servingsCalories: kcal Best Season:Available


This Eggplant and Mushroom fritters recipe is not as basic as you think. The addition of crumbled feta cheese gives them a cheesy Greek twist that is oh so irresistible, easy to make and a great way to get those vegetables.



  1. Heat oven to 350°F
  2. Cut the eggplants in half, then score the flesh deeply in a diamond cross-hatch pattern with two or three long cuts, rotating the eggplant to make another set of cuts.
    Brush a little olive oil on the flesh and season with sea salt and freshly ground pepper.
  3. Place eggplant halves flesh side down on a parchment-lined baking sheet and bake in the oven for about 30 minutes.
  4. Scoop out the flesh and add it to a large bowl with the rest of the ingredients. Mix well.
  5. Transfer mixed ingredients to an oven safe dish.
  6. Drizzle with olive oil, bake for 40 minutes.
  7. Serve fritters with a yogurt-based sauce, marinara, or whipped feta cheese. (optional)


  • You can use a variety of cheeses in this recipe. Feta, kefalotiri, grated parmesan, Pecorino Romano, gruyere, etc.
  • For a quick and easy sauce to go with these fritters mix: 1 cup of Greek yogurt, a pinch of sea salt, 1 tbsp vinegar, 2 tbsp olive oil, 1 tbsp chopped mint.