Eggplant Croquette

Name: Eggplant Croquette
Total time: 30 min
Yield: 25
Ingredients: 500 g Da Terrinha breadcrumbs; 1 clove Mashed garlic; 1 Chopped onion; 3 tablespoons Oil (for sautéing); 1 1 large peeled and chopped eggplant; 1/2 liter Water; 1 Seasoning of your choice (packet); 1 teaspoon Black pepper; to taste Chopped parsley and green onions; to taste Salt; 1 and 1/2 cups Wheat flour; 1 Egg; 1/2 liter Oil (for frying)

30 minutes

Medium

25 servings

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The eggplant can be mashed with a fork before adding the flour if you prefer a smoother texture.

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For a crunchier croquette, dip in breadcrumbs twice.

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Serve with hot sauce or seasoned mayonnaise.

Ingredients

500 g - Da Terrinha breadcrumbs

1 clove - Mashed garlic

1 - Chopped onion

3 tablespoons - Oil (for sautéing)

1 - 1 large peeled and chopped eggplant

1/2 liter - Water

1 - Seasoning of your choice (packet)

1 teaspoon - Black pepper

to taste - Chopped parsley and green onions

to taste - Salt

1 and 1/2 cups - Wheat flour

1 - Egg

1/2 liter - Oil (for frying)

Preparation Method

1Fry the garlic and onion in oil, add the eggplant, water, seasoning, black pepper and cook until the eggplant breaks down.
2When it is creamy, add the parsley and green onions, taste the salt, add the wheat flour and stir vigorously until it pulls away from the bottom of the pot, forming a dough.
3Wait for the dough to cool. Roll into croquette shapes. (If necessary, moisten your hands with a bit of oil to prevent sticking).
4Dip each croquette in beaten egg and then in Da Terrinha breadcrumbs.
5Fry in hot oil until golden.
6Serve.

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