Peel & slice eggplant. Cook until tender in boiling, salted water. Add vinegar & let stand for a minute to prevent discoloration. Drain eggplant & mash. Beat in other ingredients & drop from spoon into hot fat, turning the fritters so they brown evenly. Drain well on paper towels & keep warm. Finely chopped onions, parsley, etc., may be added.

Mrs S.L.A. (Cate) Marshall

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,