Ingredients:
2 medium eggplants, roasted
Peeled and mashed
Cooking oil
1 egg beaten
3 tbsp. all-pose flour
Salt to taste
Add the egg to the flour and mix well
Add a little water if the batter is too dry.
Add the mashed eggplant and the salt; mix and set aside.
Heat the cooking oil and drop the eggplant mixture in 2 tbsp at a time fry until brown on both sides.
Serve with sliced fresh tomatoes and patis.
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