2 medium-sized whole eggplants
1 cup grated Swiss cheese
1 egg, slightly beaten
1/2 cup dry non-seasoned bread crumbs
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon juice from fresh lemon
Salt and pepper to taste
3/4 cup white all-purpose flour for dredging
Oil for frying
Cook whole eggplants in boiling water for 15-20 minutes. Peel and place pulp in mixing bowl, draining off any water. Mash pulp and add the other ingredients except for flour and oil. Beat well with electric mixer or very quickly with food processor. The consistency may seem a bit thin but will shape easily into small balls 1 inch in diameter. When balls are shaped, chill for 1 hour. Roll balls in flour and fry in hot oil until crisp. Best served hot.
Makes 24 small puffs.