Italian eggplant croquettes
These crisp Italian eggplant croquettes are simply inimitable. Both as a snack and a starter, they will disappear in the blink of an eye. Even children (and grown-ups) with a strong aversion to eggplant are delighted. Eggplants do not taste of much on their own, but with the herbs, they become fantastic, and a crunchy fry adds to the pleasure.
Try blending a grilled red bell pepper (without the skin) and a drop of vinegar with some mayonnaise and serve it as a red dip with the fried aubergines.
1 clove of garlic
3 tbsp flour
Salt and fresh mint
Sunflower seed oil
Bake the eggplant in the oven at 200 C /390 F for about 20 minutes until the skin blackens and the meat feels soft to touch.
Peel the eggplant and mash the meat to pulp.
Mix the mash with salt, chopped chilli, mint, and garlic, egg and flour to make a tolerably firm batter.
Heat up the oil and deep fry spoons of batter until golden brown.
Serve the croquettes with mayonnaise or a sour cream dip as a finger food snack or a starter. Or serve them with a hearty salad as a vegetarian secondo piatto.
Other similar recipes:
Ciambotta – Aubergine, pepper and potato stew
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Little bits of heaven!
Yes. As long as heaven is light and fluffy and filled with great taste.
These look fabulous. Must make.
Do try. Eggplant croquettes never fail.
Thank you for the recipe, Mette :)
Well, don’t these sound good!
I love them. And they are so easy to make.