Eggplant Croquettes

December 5, 2012

Eggplant Croquettes

Page 120, Ottolenghi


Otttolenghi’s eggplant for the win yet again! This croquette recipe would make an eggplant lover out of even the most avowed hater. They are cheesy (feta, no less) little deep fried bombs of burnt eggplant goodness and they were a BIG hit in this house. I took Ottolenghi’s advice and served them with a tarragon aioli (included in the recipe) and added some roasted broccoli.


Serves  6 
4 medium sized eggplants
2 medium russet potatoes, cooked, peeled and smashed
1 large egg beaten
5 oz. feta, crumbled
¼ cup grated parmesan
½ teaspoon salt
Black pepper
About 1 ¾ cups breadcrumbs
Oil for frying
Tarragon Aioli
1 egg yolk
2 small garlic clove diced
1 ½ tablespoon lemon juice
¼ teaspoon salt
¼ cup grapeseed/vegetable oil
¼ cup olive oil
2 tablespoons chopped tarragon
Burn the eggplants.  You can do this by cooking the eggplant over a medium flame on a gas stove, rotating the eggplant every few minutes until the eggplant is charred and collapsed.  This should take about 12 – 15 minutes. If you don’t have a gas oven you can cook the eggplant in the oven.  Stab the eggplant with a fork (make sure you stab all over) and roast in the oven at 400 degrees for about an hour until tender.  When the eggplants are cool, make a slit along each eggplant and use a spoon to scoop out the flesh; try to avoid the black skin.  Place eggplant in a colander and discard the skin.  Leave to drain for 30 minutes to get rid of some of the liquid.  Once drained you should have about 1 ¼ pounds of eggplant flesh. Chop the eggplant flesh up so you don’t have super big chunks of eggplant!
Place the eggplant flesh in a large bowl.  Add the potatoes, egg, feta, parmesan, salt, and some pepper.  Bring everything togther gently with a fork; you want to keep the mix quite rough.  Add about half the breadcrumbs, just enough so the mix is sufficiently solid to hold its shape but is still a little sticky.  Place the remainder of the breadcrumbs on a large plate.
Take small handfuls of the eggplant mixture and roll it into little logs in your hands (about 1 inch by 3 inches), then roll egg log into the breadcrumbs and place them on a baking sheet.  Repeat this until you have rolled all the eggplant mixture into logs.  Refrigerate the logs for at least 20 minutes but you can refrigerate for up to a day. 
Fill a large pot with oil.  Heat the oil on medium heat.  When the oil is hot, place some of the croquettes in (I did 5 at a time), cooking until golden brown in color (should only take a could of minutes).  Place the cooked croquettes on a paper towel while you cook the rest.  

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