Instructions: Wash eggplant, slice in half and cook in a pan with water. Remove from pan when done and strain. Puree in a blender. Measure out the amount required and put in a bowl with remaining ingredients (except crushed rusk or more breadcrumbs). Knead well. Form patties into narrow sausage shapes. Coat in the crushed
rusk or breadcrumbs and fry in very hot oil. Eat hot.

* This is sheeps cheese. If unavailable, substitute Parmesan or Romano if desired

Note: Crushed rusk or breadcrumbs may be added to mixture to make it firmer. If necessary, add at the end, before forming patties.

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