Best Smoky Eggplant Croquettes Recipes

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EGGPLANT CROQUETTES



Eggplant Croquettes image

This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!

Provided by Kelli Charnes

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 6

Number Of Ingredients 10

2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 23.6 g, Cholesterol 86.3 mg, Fat 14.4 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 6.2 g, Sodium 910.9 mg, Sugar 5.1 g

EGGPLANT (AUBERGINE) CROQUETTES



Eggplant (Aubergine) Croquettes image

An adopted recipe. I love eggplant, and am looking forward to trying this one out and editing it if necessary.

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggplants, peeled and cubed
1 cup grated sharp cheddar cheese
1 tablespoon grated parmesan cheese
1 cup Italian seasoned breadcrumbs
2 large eggs
2 tablespoons chopped fresh basil
3 tablespoons minced yellow onions or 3 tablespoons red onions
2 garlic cloves, minced
1 cup vegetable oil
1 teaspoon salt, to taste
1/2 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 814, Fat 68.8, SaturatedFat 14.5, Cholesterol 136.8, Sodium 1343.8, Carbohydrate 35.7, Fiber 9.5, Sugar 7.8, Protein 17.4

SMOKY EGGPLANT SPREAD



Smoky Eggplant Spread image

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Provided by David Tanis

Categories     dips and spreads

Time 40m

Yield about 2 cups

Number Of Ingredients 12

3 medium eggplants, about 2 pounds
Salt
1/4 cup tahini paste
1/4 cup lemon juice
4 garlic cloves, mashed to a paste
1/8 teaspoon cayenne
1/2 teaspoon cumin seed, toasted until fragrant and coarsely ground
3 tablespoons olive oil
1/2 teaspoon paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
Pita or other flatbread, for serving (optional)

Steps:

  • Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
  • Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
  • Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
  • Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams

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