Grate the eggplant: Start by washing the eggplant thoroughly. Using a coarse grater, grate the eggplant into a bowl. There’s no need to peel it unless you prefer a smoother texture.

Season the grated eggplant: Sprinkle the grated eggplant with a bit of salt and let it sit for about 10 minutes. This will help to draw out excess moisture. After 10 minutes, squeeze the grated eggplant to remove any excess liquid.

Mix the ingredients: In a large mixing bowl, beat the eggs and season with salt and pepper. Gradually add the flour, mixing until you have a smooth, thick batter. Stir in the chopped parsley for added flavor.

Combine with eggplant: Add the grated eggplant to the batter, mixing well until the eggplant is fully coated.

Heat the oil: In a large skillet, heat the vegetable oil over medium heat. The oil should be hot enough to create a sizzle when you drop in the batter.

Fry the fritters: Using a spoon, drop spoonfuls of the eggplant mixture into the hot oil. Flatten each spoonful slightly with the back of the spoon. Fry until golden brown on both sides, about 2-3 minutes per side.

Drain excess oil: Once cooked, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

Mix the sauce ingredients: In a small bowl, combine the mayonnaise, ketchup, finely chopped shallot (or onion), and capers. Mix well until all ingredients are fully incorporated.

Plate the fritters: Arrange the crispy eggplant fritters on a serving plate.

Serve with sauce: Serve the fritters hot, with the prepared sauce on the side for dipping.