Preheat the oven to 200°C and pierce the aubergines with a fork or skewer in several places. Cook in the oven until they soften, for around 20 minutes, and then remove. Once they are cool enough to handle, peel and chop into small pieces (they should make around 2 cups).
Sauté the onion in the olive oil together with the pine nuts, removing from the heat before it browns. Add to the aubergine, along with all the remaining ingredients. Mix together, and form into fairly large patties (it should make 10). Lay on a tray and put in the fridge for ½ an hour untill firm.
Meanwhile, prepare the salad. Place couscous in an oven-proof bowl, and add enough hot water to cover well. Allow to soften and soak, and then drain well. Let it cool and then mix with the remaining ingredients.
Take the aubergine patties out of the fridge, roll in flour, dip in eggs and roll in breadcrumbs.
Then fry them in plenty of hot oil until golden and place on kitchen paper to drain. Serve on the salad, and accompanied by yoghurt with olive oil and a pinch of sumac.
2 medium) aubergines, with stalks removed
2 bunches) spring onions, with green leaves, finely chopped
1 ½ tbsps olive oil
100g (1 cup) grated kefalotyri
50g (4 tbsps) toasted breadcrumbs
15g (1 tbsp) pine nuts
½ cup finely chopped parsley
1/4 cup finely chopped dill
1 large egg (or 1 ½ small – beat the second
and divide in ½)
Salt, pepper, oil for frying
Yoghurt (mixed with a little olive oil and sumac)
½ cup flour
2 eggs, beaten with
2 tbsps milk
1 cup Panko Japanese breadcrumbs
½ bunch parsley leaves, finely chopped
1 spring onion,
1 average tomato, seeded and cubed
½ cup couscous
3 tbsps olive oil
1 tbsp lemon juice
Salt, pepper, sumac