For the carrot quenelles:
Peel the carrots and sweet potato, cut into dices and cook in salted water until soft (you can also bake the sweet potato in the oven). Drain well and dry with a clean kitchen towel.
Put vegetables in a bowl and puree with a fork (I prefer a fork to an electric mixer in this case). Stir in bread, cumin, dried apricots, garlic, parsley. Combine well then add the egg, salt and pepper. The mixture should be quite moist and a little sticky.
Put the flour on a plate and form « quenelle » out of the dough. Dip in flour.
Heat some canola oil in a pan and fry on all sides on medium heat. About 10 minutes but that depends on the size of you quenelles. The outside should be crispy and the inside soft.
For the eggplant quenelles: Preheat oven on 400F
Prick the eggplant with a fork and grill for about 20 minutes. Let cool.
Remove the skin and cut into small dices.
In the meantime, cook the potato, peel it and puree.
Chop the onion.
Stir together about 100g flour, eggplant, potato, onion, parsley, egg, cumin, salt and pepper. Form quenelles and dip in the remaining corn flour.
Heat some oil in skillet and fry the quenelles on medium heat until golden brown.
For the yogurt sauce simply combine all the ingredients.
Serve eggplant and carrot-sweet potato quenelles with yogurt sauce