Eggplant Croquettes
Description
A delicious appetizer for any gathering. These vegetable croquettes can be served as an appetizer or as a side dish with meat or fish dishes. They turn out very tender, yet at the same time flavorful. To remove excess oil, after frying, place the croquettes on paper towels. They will absorb the fat. To find out, serve the appetizer to the table.
Instructions
- 1
Step 1
Wash the eggplants under water, then pierce each one in several places with a fork. After that, place them in a pot, cover with water, and bring it to a boil. Cook the eggplants for ten minutes.
- 2
Step 2
Drain the boiled eggplants in a colander. Then cut them into small cubes of equal size. There is no need to peel the eggplants.
- 3
Step 3
Wash the parsley and chop it with a knife. Hard-boil the egg, let it cool, and peel off the shell. Chop the egg together with the peeled garlic cloves.
- 4
Step 4
Place the prepared garlic, parsley, and egg into the bowl with the diced eggplants. Add finely grated hard cheese, breadcrumbs, salt, and pepper to the bowl. Thoroughly mix all the ingredients.
- 5
Step 5
Shape the mixture into croquettes. They should be elongated, about five centimeters long and two centimeters wide. Bring oil to a boil in a saucepan and deep-fry the croquettes for three minutes each.