Ingredients for Eggplant Croquettes
- 2 large eggplants, cut into cubes
- 1 1/2 cups breadcrumbs
- 1 tsp minced garlic
- 2/3 cups White cheddar cheese, grated
- 1/3 cup chopped parsley
- 1 tsp white pepper
- 1/4 tsp black pepper
- Salt to taste
- 1/2 cup cornflour
Cooking Instructions for making Eggplant Croquettes
Gather ingredients. Sprinkle salt on eggplants in a strainer set over a bowl. Leave aside to drain for 30 minutes or 1hour
Transfer eggplants onto paper towels to pat dry. Toss with vegetable oil on a baking sheet
In a preheated oven at 180C, roast eggplants until tender for 20 – 30 minutes, flipping in between the cooking times if needed
Puree roasted eggplants together with seasonings, 1 cup breadcrumbs breadcrumbs and cheese. Eggplants can be puréed either with skin on or peeled (I kept the skin on mine as it wasn’t too maturely or rubbery)
Refrigerate mixture for an hour. Form mixture into balls to form individual croquettes. Coat the croquettes in cornflour, then dip them in the egg, followed by dipping into the reserved breadcrumbs
Heat oil in a pan until a dipped wooden spoon sizzles or bubbles. Deep fry croquettes without crowding the pan, until golden. Drain on paper towels
Enjoy with preferred dip
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