EGGPLANT FRITTERS

1 small eggplant
1/4 cup water
1 egg, beaten
1 small onion, grated
1/2 tsp salt
1/8 tsp freshly ground pepper
1/3 cup flour
1 tsp baking powder
2 tbsp milk or tomato sauce (approximately)
Oil for deep or shallow frying

Peel and cut eggplant into small cubes. Place in sauce pan with 1/4 cup water; cook covered until tender. Drain well and mash.

Stir in the eggs, onion, salt and pepper.

Mix the flour and baking powder together and stir into the eggplant mixture. Add enough milk or tomato sauce to make a drop batter.

Drop batter by tablespoons into deep oil heated to 360 degrees F or cook in shallow oil in frying pan, and brown on all sides. Drain on paper towels.

Servings: 4