Eggplant croquettes with cheese.

eggplant  2.5 kg
garlic  1 clove
parsley  1 bunch
chicken eggs  3 pcs.
white bread  500 g
Parmesan  100 g
vegetable oil  500 ml
salt  taste
pepper  taste

1.Eggplant prick with a fork, and cook in boiling water for 10-15 minutes.

2.Tilt in a colander, allow to cool slightly and chop finely with a knife (with the skin).

3.Chop the parsley, garlic and eggs.

4.Mix the eggplant with garlic, parsley, bread crumbs, egg, grated cheese, salt and pepper.

5.The resulting mass should easily cling croquet. If it is turned too liquid, add some bread crumbs.

6.A blind oblong croquettes (2 x 5 cm).

7.Fry in deep fat from olive oil for 3-4 minutes until golden brown and a shift to a paper towel.

8.Serve hot.

Bon Appetit!

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