Eggplant Aubergine Croquettes Food

EGGPLANT CROQUETTES: THEY GIVE A NEW DIMENSION OF TASTE

Steps:

• Cube the eggplant into 1-inch cubes. Put the cubes into a colander and sprinkle with some salt.
• Toss to work the salt through, then leave it to sit for 30 minutes. Put the colander over a bowl or the sink, as the eggplant will give off some water at this stage.
• Preheat your oven to 400F/180C fan/gas mark 6.
• Rinse the eggplant and dry thoroughly with paper towels. Toss the cubes with a little olive oil and put on a baking sheet in a single layer.
• Roast for 20 minutes, then flip the cubes and roast until golden and tender, around 10 minutes more.
• Peel and puree the roasted eggplants when they have cooled a bit.
• Combine eggplant puree and baked potatoes.
• Now add garlic powder, salt, black pepper powder, cumin powder and lemon juice. Mix well with your hands. Add breadcrumbs and cornflour to remove excess moisture.
• Divide mixture up and make round balls or long croquettes. Put them in the fridge for around 30 minutes to set.
• Mix the dry coating ingredients together and mix the batter ingredients in a separate bowl until smooth.
• Coat the croquettes in the cornflour mixture, then dip in the batter, followed by the dry coating.
• Deep fry in preheated oil until golden.

EGGPLANT /AUBERGINE CROQUETTES

Steps:

• Preheat your oven to the highest temperature.
• Make lengthwise slits in the aubergines and bake for 45 minutes to an hour, until they feel soft inside. Leave to cool.
• Peel the aubergines and squeeze the water out of them well using a dishtowel. Chop finely.
• Add the rest of the ingredients and mix well. If the consistency seems too soft to form croquettes, add more breadcrumbs.
• Form croquettes (either spherical or cylindrical) and roll in more breadcrumbs.
• Shallow fry in hot oil until golden brown.

EGGPLANT CROQUETTES

Steps:

• Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
• Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
• Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

EGGPLANT (AUBERGINE) PATTIES

Steps:

• Peel eggplant and cut into small pieces.
• Boil in salted water until tender.
• Drain well and mash.
• Stir in all other ingredients.
• Spray non-stick skillet with cooking spray, or add a small amount of oil.
• Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.

EGGPLANT (AUBERGINE) CROQUETTES

Steps:

• In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes.
• Drain and mash.
• Stir in remaining ingredients except oil.
• Shape into patties.
• Fry in hot oil until golden brown, about 5 mins on each side.

EGGPLANT (AUBERGINE) PARMESAN

Steps:

• preheat oven to 350 degrees.
• mix egg and milk together in bowl, blend.
• heat olive oil in med frying pan.
• dip eggplant slices into egg/milk mixture.
• dip eggplant into breadcrumbs.
• place 4 slices at a time, into olive oil in frying pan.
• fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
• remove eggplant from skillet, and place on paper towels to drain excess oil.
• repeat dipping and frying proces with other 4 eggplant slices.
• place 1/2 cup spaghetti sauce into 9x13 casserole dish.
• place eggplant into bottom of cassserole.
• pour spaghetti sauce over top of eggplant.
• sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
• bake in 350 degree oven for 30 minutes or until cheese is melted.
• serve over pasta if desired.

SMOKY EGGPLANT CROQUETTES

Steps:

• Place the whole eggplants directly on the burner grids of the stovetop, and turn the flames to high. Let each eggplant start to blister, and steam, and char, turning each one a quarter turn every 3 or 4 minutes, until softened and hissing inside, the skins utterly blackened and cracked, and the flesh collapsing, 12 to 15 minutes. (You could also blister them under the broiler, set on an aluminum-foil-lined baking sheet a couple of inches from the heat and cook until charred all over.)
• Remove the eggplants to a bowl. Cover with a lid or overturned bowl, and let them rest until cool enough to handle, about 30 minutes. Give this the time it takes; it will help with peeling them later and also lets them steep in their smoky juices. You can do this step ahead and let them cool in the refrigerator overnight as well, to be peeled the next day, which works beautifully.
• Remove the scorched, carbonized skin from the soft, cooked-through eggplant. Discard all the black, bitter charred bits.
• Strain the remaining eggplant, and save all the viscous smoky liquid that accumulates. I usually "rinse" the peeled eggplants in this strained liquid to remove any lingering flakes or chips of charred skin from the eggplant flesh. (Sometimes people are tempted to run the eggplant under the faucet for a second to remove the flecks, but using the liquid in the bowl is much better at retaining flavor.)
• Chop the flesh to a fine dice, and place in a bowl. (I generally never remove the seeds unless I have bought an intensely loaded eggplant, in which case I'll remove them if the seed sacs are pronounced and distracting.)
• Stir in 3 tablespoons of the reserved smoky liquid, and the olive oil, then Microplane the garlic into the mixture. Season with salt, and stir well until the mixture is a bit creamy. Taste, and season to your palate by adding a few more drops of the smoky liquid or a few more of olive oil. I like mine rather smoky, rather salty, rather unctuous.
• Spread the eggplant mixture into an 8-inch square, about 1/2-inch thick, on a quarter sheet pan lined with a quarter-cut Silpat mat. Most people will not have these two things, so alternatively you can form a neat square or rectangle on a cookie sheet, or spoon the mixture into generally quenelled shapes onto a cookie sheet. Freeze overnight.
• Prepare the croquettes: Set up a standard breading procedure of three containers: flour, egg and water mixture, and the ground panko.
• Cut the frozen block of smoky eggplant into 2-inch squares, or batons or planks if you prefer. Refreeze for a bit if needed after cutting; they tend to defrost rather quickly. Bread each piece with care, dipping in flour, egg mixture then panko, leaving no bald spots, and refreeze the finished, breaded croquettes. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided sauté pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads 350 degrees. Working in batches, fry the frozen croquettes until golden on all sides and piping hot in the center, raising and lowering the heat under the oil accordingly. Adding frozen products to hot oil brings the temperature down, as does crowding, so it is up to the cook to control the temperature of the fry oil accordingly. Remove cooked croquettes with a slotted spoon, and drain on a baker's rack to maintain crispness (rather than a paper towel or plate, which will encourage steaming and sogginess).
• Sprinkle with a little salt while still very hot, and serve with a squeeze of lemon.

EGGPLANT (AUBERGINE) CROQUETTES

Steps:

• Preheat oven at 375 degrees.
• Brush each side of eggplant slices with with the 3 tablespoons of olive oil. Place eggplant slices on baking sheet.
• Cook in oven for 20 minutes or until they are soft.
• Let the eggplant slices cool for 5 minutes.
• Mince eggplant slices.
• In a bowl mix together eggplant, egg, garlic, parsley, bread crumbs, feta cheese, parmesan cheese, salt and pepper.
• Let stant for 20 minutes.
• If the mixture looks too liquid, add more bread crumbs.
• Form mixture into 8 small croquettes, and gently flatten them.
• Spread flour on a plate, season it with salt and pepper.
• Dredge croquettes in flour mixture.
• Fry in hot oil about 3 minutes each side or until golden brown.

EGGPLANT (AUBERGINE) CROUTONS

Steps:

• Preheat oven to 300 degrees.
• Slice eggplant into rounds and 1/2 inch thick. Sprinkle lightly with salt.
• Place slices directly on an oven rack, carefully laying them out so they don't fall between the bars. Bake for 20 minutes or until the eggplant shrinks and becomes dry.
• Lightly rinse each slice to remove excess salt. Pat dry with paper towels.
• Combine oil and paprika in a small frying pan.
• Oven medium-high heat, cook each slice on both sides until crips and browned, 3-4 minutes. Drain on paper towels. Serve warm.