Peel the eggplants and dice. Cook the eggplants in salt water for 15 minutes until soft. Drain the eggplants and mash. Mix the mashed eggplant with egg, milk and cayenne pepper, and season with salt and pepper. Mix the flour and baking powder together and mix into the eggplant mixture.
Make small dumplings or croquettes from the mixture using two teaspoons and fry in hot oil (oil is hot enough when a wooden spoon is inserted in the hot oil and bubbles start rising over it) until golden brown. Serve hot.