Eggplant Fritter

Boil the eggplant in boiling water until tender, about 15-20 minutes

Peel and puree the eggplant with a blender or food processor, along with the remaining ingredients, adding the cheese last

Refrigerate the mixture for at least 1 hour

Fry the mixture in low heat oil, dropping it by spoonfuls to form balls

Let them golden brown

If desired, you can make these fritters ahead of time and freeze them

To serve, let them come to room temperature, then bake them in a moderate oven (170°C) for about 15 minutes, or until heated through.