Crispy Greek Eggplant Fritters vs İzmir Köfte (Meatballs with Potatoes and Tomato Sauce)

Both dishes rely on egg and breadcrumbs to bind a mixture seasoned with onion, garlic and parsley, yet they end up worlds apart on the plate. The eggplant fritters combine soft roasted eggplant pulp with sautéed onion, fresh mint and salty feta, then get a light flour coating and a fry in olive oil for a golden, crispy crust. İzmir köfte instead seasons ground meat with grated onion and cumin, browns it briefly in olive oil, then bakes it with potatoes, peppers and tomato slices in a tomato-paste sauce until the potatoes are tender. One is a crisp, herby bite; the other is a hearty, saucy tray bake.