Israeli NGO Rescues Over 1,200 Tons of Eggplants, Shares Recipe for Baked Greek Eggplant Fritters

Eggplants are a versatile and healthy summer vegetable in Israeli cuisine, yet they are not frequently purchased, leading to surplus crops being wasted. Since the start of the year, the Israeli NGO Leket Israel has rescued approximately 1,281 tons of eggplants from farmers and distributed them to families in need, preventing food waste. With eggplants at their seasonal peak, this is an ideal time to rediscover their culinary potential and nutritional benefits, including high fiber, antioxidants, and low calories when baked or grilled.

To encourage consumption, Leket Israel shared a recipe for baked Greek-style eggplant fritters served with a refreshing yogurt and herb dip. The recipe calls for roasted eggplants, eggs, breadcrumbs, flour, herbs, spices, and optionally Bulgarian cheese, baked until golden and served warm with a yogurt sauce made from Greek yogurt, garlic, lemon juice, olive oil, and mint.

This initiative highlights both the importance of reducing food waste and promoting healthy, tasty summer dishes using local produce. The NGO’s efforts help support vulnerable populations while encouraging Israelis to incorporate eggplants more regularly into their meals.