Peel and slice eggplant; steam until tender. Turn into
a colander and drain well. Mash. There should be about 1 cup.
Beat egg slightly and stir in eggplant and the other ingredi-
ents. Drop by heaping tablespoonfuls well apart onto a medium
hot, well-greased griddle. Spread each fritter so it is about
4-inches in diameter. Fry until well browned on bottom, then
turn and brown other side. Serve at once. Makes 8 to 10.
(I use deep fat instead of a greased griddle to cook fritters.)
