Eggplant Croquettes

These eggplant croquettes are a Greek dish that we eat often during summer with a bit of tzatziki ! When I tasted it for the first time, I thought that some cumin would go well as well, but the classic recipe does not have cumin in it! It’s up to you to try  It’s really easy to make and very good :-)

In two words:

“A nation would be complete when it has cumulated the maximum of its qualities and imperfections”

José de Almada Negreiros, Ultimatum Futurista As Gerações Portuguesas Do Século XX Tweet
To Start...

difficulty easy
preparation– 10’
cooking - 30'
serves - 10  

Ingredients

  • 2 eggplants (~500gr)
  • ¼ cup of breadcrumbs
  • 20gr of sheep cheese (¼ cup)
  • ½ egg (*)
  • ¼ teaspoon of baking powder
  • ¼ of a small onion
  • some chopped parsley
  • 35gr of breadcrumbs for frying
  • oil for frying
  • 5 turn mills of Kampot black pepper

Steps

  • Preheat the oven at 180°C
  • Wash the eggplants and remove the green parts
  • Slice them in half in the vertical axis
  • Make some X incisions at their skin, and add some fleur de sel or coarse salt
  • Cook for 30’
  • Once they are out of the oven, press their skin with a fork and drain as much water as possible
  • Place them into a plate and let them cool
  • Once they are cool enough, remove their skin with a knife
  • Squeeze the eggplants with your hand to remove as much water as possible
  • Place the eggplants in an electric chopper and form a puree
  • Slice the onion very finely
  • In a bowl, add:
    • the eggplants
    • the breadcrumbs
    • the cheese
    • the egg
    • the baking powder
    • the onion
    • the parsley
    • the pepper
  • Mix all ingredients together with your hand
  • Form 10 small balls
  • Add the breadcrumbs for frying into a dish
  • Heat-up the oil at 175°C
  • Pass each ball from the breadcrumbs to cover them up just before placing them into the frying oil
  • Place the balls into the frying oil, and fry them until they become golden
  • Place the eggplant croquettes into a plate covered with some paper towel to remove the excess of oil
  • Dégustez vite !
  • A pure marvel ;-)

Inspiration

The recipe of Eggplant Patties (Melitzanokeftedes) in this book Alexiadou Vefa, Greek Cuisine, Vefa Alexiadou, Athens, 2004, p.82.

(*) beat the egg in an omelette and remove half of it to use it in the recipe 

o-o C'est si bon ! o-o

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