Ingredients

• 1 large Eggplant
• 3 eggs, beaten
• 2 1/2 cups water
• 1/4 cup canned milk
• 1/2 tsp. salt
• 1 cup flour
• pepper, to taste
• 2 cups cooking oil

Directions

Boil unpeeled Eggplant until soft.
Cut in half and scoop out pulp. Mash pulp well. Cool. Stir in salt,
pepper,and eggs.
When cold, add milk and flour (adding more flour if necessary to make
a thick batter). Drop by spoonfuls into hot deep fat. Drain.
Serve hot.