Eggplants are versatile and delicious vegetables that can be transformed into savory dishes, and the eggplant croquette recipe is one of the most beloved. We start by washing the eggplants with cold water, making sure to remove any impurities. After peeling them, we cut them into cubes of about 1-2 cm to ensure even cooking. These eggplant cubes are then placed in a colander, where we add salt. The salt will help draw out excess water from the eggplants, resulting in a better texture for the croquettes. We let the eggplants soak for 15-20 minutes.
Meanwhile, we prepare a pot of water on the stove. When the water reaches boiling point, we take the eggplant cubes, wash them under a stream of cold water to remove the salt, and then add them to the pot of boiling water. We let the eggplants boil for about 5-7 minutes until they become soft, but not overly soft, as we want to maintain a pleasant texture. After boiling, we drain the eggplants and mash them with a fork to obtain a fine puree.
Next, we focus on flavoring the puree. Fresh parsley leaves are washed well and finely chopped. We add the chopped parsley over the eggplant puree, along with five tablespoons of breadcrumbs, grated cheese, a beaten egg, salt, and pepper to taste. We mix all the ingredients well to obtain a homogeneous composition that is firm enough to form the croquettes.
With wet hands, we take a portion of the mixture and form croquettes of the desired size. Each croquette is coated in breadcrumbs to achieve a crispy crust during baking. Before placing them in the oven, we prepare a tray lined with baking paper, which we brush with two tablespoons of oil, ensuring it is evenly covered.
We place the croquettes on the tray, leaving a small space between them for even baking. We preheat the oven to 180 degrees Celsius and place the tray inside. The croquettes bake for 10 minutes or until they become golden and crispy on the outside. They can be served hot, but they are just as delicious cold, making them ideal as an appetizer or snack. With each bite, you will discover the perfect combination of flavors and textures. Enjoy your meal!
Meanwhile, we prepare a pot of water on the stove. When the water reaches boiling point, we take the eggplant cubes, wash them under a stream of cold water to remove the salt, and then add them to the pot of boiling water. We let the eggplants boil for about 5-7 minutes until they become soft, but not overly soft, as we want to maintain a pleasant texture. After boiling, we drain the eggplants and mash them with a fork to obtain a fine puree.
Next, we focus on flavoring the puree. Fresh parsley leaves are washed well and finely chopped. We add the chopped parsley over the eggplant puree, along with five tablespoons of breadcrumbs, grated cheese, a beaten egg, salt, and pepper to taste. We mix all the ingredients well to obtain a homogeneous composition that is firm enough to form the croquettes.
With wet hands, we take a portion of the mixture and form croquettes of the desired size. Each croquette is coated in breadcrumbs to achieve a crispy crust during baking. Before placing them in the oven, we prepare a tray lined with baking paper, which we brush with two tablespoons of oil, ensuring it is evenly covered.
We place the croquettes on the tray, leaving a small space between them for even baking. We preheat the oven to 180 degrees Celsius and place the tray inside. The croquettes bake for 10 minutes or until they become golden and crispy on the outside. They can be served hot, but they are just as delicious cold, making them ideal as an appetizer or snack. With each bite, you will discover the perfect combination of flavors and textures. Enjoy your meal!
Ingredients
-2 eggplants -1 eggs -3 tablespoons grated cheese -10 tablespoons breadcrumbs -2 tablespoons oil -green parsley -salt -pepper