Eggplant Aubergine Croquettes
Crispy, golden, and bursting with Mediterranean flavors, these Eggplant Aubergine Croquettes are an irresistible appetizer or snack that’s perfect for any occasion. Made with roasted eggplant (aubergine) for a rich, smoky base, these croquettes are combined with garlic, Parmesan cheese, fresh parsley, and a delicate blend of breadcrumbs and eggs for the perfect creamy interior. Lightly rolled in flour and fried to perfection, each croquette boasts a crunchy exterior that pairs beautifully with the tender filling inside. This recipe is a deliciously creative way to enjoy eggplant, offering a hearty, vegetarian-friendly dish that’s both comforting and impressively elegant. Serve these homemade croquettes warm, with a side of your favorite dipping sauce or a squeeze of fresh lemon for a finishing touch that will elevate this dish to finger food bliss. Perfect for parties, family dinners, or an indulgent snack, they’re sure to become a household favorite!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1.5 cups Breadcrumbs
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 2 large Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups All-purpose flour
- 0.5 cups Vegetable oil (for frying)
Instructions
Start by preheating your oven to 400°F (200°C).
Slice the eggplants in half lengthwise, and use a knife to score the flesh of each half in a crisscross pattern.
Place the eggplants cut side down on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the top, then roast in the oven for 30-35 minutes, or until the flesh is soft and can be easily scooped out.
While the eggplants roast, mince the garlic and prepare the other ingredients.
Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh into a large bowl, discarding the skins, and mash the flesh with a fork or potato masher.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add this to the mashed eggplant.
Stir in the breadcrumbs, grated Parmesan, parsley, eggs, salt, and pepper. Mix until fully combined and you have a soft but moldable mixture.
Shape the eggplant mixture into small croquettes, about 2 inches long, and lightly roll each one in flour to coat.
In a large skillet, heat the vegetable oil over medium-high heat. Fry the croquettes in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes until golden brown and crispy.
Remove the croquettes and place them on a plate lined with paper towels to drain any excess oil. Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 21.8 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1468 mg | 113% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
