Eggplant (Aubergine) Croquettes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Recipe comes from a french cooking magazine called La cuisine italienne issue #12. You can serve these croquettes with a sauce. Just mix some yogourt with roasted peppers and cumin seeds. Ingredients:
1 large eggplant (sliced into 1/2 inch , 1cm thick slices) |
3 tablespoons olive oil |
1 egg, lightly beaten |
2 garlic cloves, minced |
4 tablespoons fresh parsley, minced |
2 1/4 cups fresh breadcrumbs |
1 cup fresh parmesan cheese, grated |
1 cup feta cheese, crumbled |
3 tablespoons flour |
oil (for frying) |
salt, to taste |
black pepper, to taste |
Directions:
1. Preheat oven at 375 degrees.
2. Brush each side of eggplant slices with with the 3 tablespoons of olive oil. Place eggplant slices on baking sheet.
3. Cook in oven for 20 minutes or until they are soft.
4. Let the eggplant slices cool for 5 minutes.
5. Mince eggplant slices.
6. In a bowl mix together eggplant, egg, garlic, parsley, bread crumbs, feta cheese, parmesan cheese, salt and pepper.
7. Let stant for 20 minutes.
8. If the mixture looks too liquid, add more bread crumbs.
9. Form mixture into 8 small croquettes, and gently flatten them.
10. Spread flour on a plate, season it with salt and pepper.
11. Dredge croquettes in flour mixture.
12. Fry in hot oil about 3 minutes each side or until golden brown.
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