Ingredients for 1 servings:
1. 1 large eggplant, peeled, cut into 2 inch pieces
2. 2 large eggs
3. 2 cups dry breadcrumbs
4. 1 cup coarsely chopped cilantro
5. 1/2 cup sultana raisin
6. 1/2 cup Greek yogurt
7. 3 garlic cloves, minced
8. 1/2 jalapeno chile, minced
9. 2 teaspoons tomato paste
10. 1 teaspoon hot paprika
11. 1 teaspoon ground cumin
12. 1/2 teaspoon curry
13. 1/2 teaspoon ground coriander
14. 1/2 teaspoon salt
15. 1/4 teaspoon ground ginger
16. 1 pinch ground cardamom
17. 1 cup all-purpose flour
18. 2 eggs, beaten to blend
19. tzatziki (included in my recipes)

Directions:
1. Microwave eggplant until tender.
2. Transfer to processor and puree.
3. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
4. Place 1 rounded tablespoonful of mixture into flour and turn to coat.
5. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
6. Flatten between palms of hands forming 3 inch oval patties.
7. Transfer to baking sheet.
8. Repeat, using up all of eggplant mixture.
9. Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
10. Add patties and cook until golden-brown, about 3 minutes per side.
11. Transfer to paper towels to drain.
12. (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.