These baked eggplant fritters are a light, flavorful way to enjoy vegetables with a Mediterranean twist. Tender eggplant is combined with crumbled feta, fresh herbs, and a hint of warm spices, then bound with eggs and buckwheat flour for a wholesome, gluten-free base. Topped with black sesame seeds and baked to golden perfection, they make a versatile appetizer, snack, or side dish that’s both nutritious and satisfying.

Ingredients

• 4 eggplants, peeled & finely diced
• 1 cup feta cheese, crumbled
• 2 eggs
• 1/4 cup buckwheat flour
• 2/3 cup fresh dill, chopped
• 1/3 cup fresh parsley, chopped
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp salt
• Black sesame seeds for topping

Instructions

1. Boil the diced eggplants for 10 minutes.
2. Drain & let the eggplants sit in a strainer for 15 minutes.
3. Using your hands, squeeze out the remaining water from the eggplants.
4. Mix all of the ingredients together, except for the black sesame seeds.
5. Form into 10 balls (about 2 tbsp each), and sprinkle black sesame seeds on top.
6. Bake for 12-14 minutes at 400.