I created this recipe last weekend after having harvested my first aubergines in my kitchen garden. This recipes requires a bit of organisation but it is very easy to make and needs only 6 ingredients !
Recipe for around 12 croquettes
1st step: Aubergine & Feta cheese mash
This step can be made several days in advance.
- 4 aubergines
- 1 can of Feta cheese marinated in oil & harbs
- 1 bunch of basil
Preheat the oven (180°C). Wrap the aubergines in kitchen foil paper and bake in the oven for about one hour. Leave to cool down. Turn into a thin mash (using your blender). Press this mash between tour hands to evacuate as much water as possible. Then finish drying this mash by heating it in a hot pan for a few minutes. Add the drained feta cheese and basil to the aubergines in your blender, turn into a thin mash. Season (if needed. Feta cheese is already salted). Using two spoons, shape this mash into dumplings. Freeze.
2nd step: Panko coating and Cooking
- 2 eggs
- “Panko” (Asian breadcrumbs, crisper that classic ones)
Break the eggs and shake with a fork. Prepare three plates: one with some flour, one with the beaten eggs, one with some panko crumbs. Take the aubergine dumplings from the freezer. Coat them with flour, the egg, then panko crumbs. Store in the freezer for another 20 minutes. Heat your fryer. Cook your croquettes on ech side until they turn slightly golden.
You can serve your croquettes in a plate, with a bowl of cottage cheese seasoned with chives on the side, or like me, on skewers with some olives and fresh tomatoes. Enjoy 🙂