Greek Tomato Fritters (Tomatokeftedes) with Traditional Eggplant Dip (Melitzanosalata)


  • 2 1/2 cups sweet cherry tomatoes
  • 1/2 cup feta
  • 1 large red onion
  • 1 tbsp parsley
  • 1 tbsp fresh mint
  • 1 cup flour
  • 2 tsp salt
  • olive oil
  • fresh parsley
  • 2 large eggplants
  • 3 spring onions
  • 1/3 cup olive oil
  • 3 lemons
  • salt and pepper to taste
  • Begin by preparing the eggplant dip. Pierce 2 eggplants with a fork in several places so each eggplant releases steam during the cooking process. Bake both eggplants at 400°F/204.44°C for 20 Minutes on the Roast function.
  • As the eggplant is cooking, prepare the tomato fritter dough. Quarter the cherry tomatoes and place in a strainer above a mixing bowl. Season with 1 tsp of salt and allow to rest for 10 Minutes. Salting the tomatoes will pull out excess moisture, making the dough easier to handle and crispier when fried.
  • In a separate mixing bowl, mash 1/2 cup of feta, 1 tbsp finely chopped parsley, 1 tbsp finely chopped mint, and 2 tsp salt.
  • After 10 Minutes, gently squeeze the tomatoes in the colander to rid of any additional tomato water. Add the chopped cherry tomatoes to the feta mixture. Gently stir in 1 cup flour. Allow the batter to rest in the fridge until the eggplants are cooked. The batter should be slightly sticky ,and will come together when formed into balls in your hand.
  • When the eggplants are done, place in a colander above another bowl or in the sink. Once they are cool enough to handle, gently peel away and discard the eggplant skins. Place the eggplant flesh in a strainer for 5 Minutes to allow additional moisture to drain.
  • While the eggplant is draining, begin forming the tomato fritters. Before handling the dough, lightly oil your hands with olive oil or vegetable oil. This will help the batter not stick. Take 1 tbsp of dough at a time and form into a ball with your hands. Place into the air fryer basket.
  • Air Fry the tomato fritters at 385°F/196.11℃ for 10 Minutes, until golden and crispy. Do not overcrowd the basket and work in batches as necessary.
  • While the tomato fritters are frying, finish the eggplant dip. Chop the strained eggplant flesh and add to a medium mixing bowl with 1/3 olive oil and the juice of 3 lemons. Trim the roots from the scallions and roughly chop both the green and white parts. Add to the bowl with salt and pepper to taste. Mix to combine.
  • To serve, scoop a few spoonfuls of the eggplant dip on a plate. Add 5-6 tomato fritters. Top with remaining feta crumble and parsley sprigs.
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