1 med. eggplant
1 lg. egg or 2 sm.
1/2 c. flour
1 tbsp. sugar
2 tsp. baking powder

Peel and cube eggplant. Cook in boiling salted water until tender; drain and mash. Beat egg, blend in flour, sugar, baking powder and eggplant. Drop by spoonfuls into hot fat, turning to brown. Drain. If mixture is too soft, add a little more flour (consistency depends on size of egg and how well eggplant was drained.)

Yield: 18 to 20.