Eggplant Croquettes
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
peeled, cubed |
*
|
| 1 | cup |
cheese
sharp, grated |
|
| 1 | cup |
bread crumbs
seasoned |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
| 2 | tablespoons |
onions
|
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
corn oil
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
peeled, cubed |
*
|
| 237 | ml |
cheese
sharp, grated |
|
| 237 | ml |
bread crumbs
seasoned |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 3E+1 | ml |
onions
|
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
corn oil
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4 to 5 mins. Drain and mash.
Stir in remaining ingredients except oil.
Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side.
