eggplant croquettes

Eggplant /Aubergine Croquettes

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Eggplant /Aubergine Croquettes

Prep Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 10

Eggplant /Aubergine Croquettes

One of the most delicious things invented! Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. These go quickly when we make them at our cooking school in Tuscany!

Ingredients

  • 4 aubergines/eggplants
  • 200g (7oz) breadcrumbs
  • 1 medium potato, steamed and mashed
  • 60g (2 oz) ricotta cheese
  • 30g (1 oz) Parmesan cheese, finely grated
  • 2 eggs
  • parsley, bunch, chopped finely
  • garlic, 2 cloves, chopped finely
  • salt
  • pepper
  • oil for frying

Instructions

  1. Preheat your oven to the highest temperature.
  2. Make lengthwise slits in the aubergines and bake for 45 minutes to an hour, until they feel soft inside. Leave to cool.
  3. Peel the aubergines and squeeze the water out of them well using a dishtowel. Chop finely.
  4. Add the rest of the ingredients and mix well. If the consistency seems too soft to form croquettes, add more breadcrumbs.
  5. Form croquettes (either spherical or cylindrical) and roll in more breadcrumbs.
  6. Shallow fry in hot oil until golden brown.

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