Spiced Eggplant Fritters


  • 1 eggplant, cut into rounds
  • 1/4 cup plain flour, sifted
  • 1 tsp paprika
  • Salt and pepper
  • egg
  • 1 cup panko breadcrumbs
  • Olive oil
  • 1 cup greek yoghurt
  • 1 lemon, juiced
  • 1 garlic clove, chopped finely


In a bowl, mix flour, paprika, salt and pepper.

In a seperate bowl, whisk the egg until lightly beaten and then add the panko breadcrumbs in a third bowl.

Dip all of the eggplant rounds into the flour, then egg and then the panko.

Heat olive oil in a pan over medium heat and cook the eggplant for 5 minutes each side until golden.

In a bowl, combine the greek yoghurt, lemon juice and garlic. Serve the eggplant fritters with the yoghurt and enjoy!

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