Saturday, November 9, 2013

Tasty Delights-- Eggplant Croquettes

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights or my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. 

So, I love eggplant. It's one of my favorite veggies but really other than like eggplant parmesan--and I make a killer one--I really don't cook it any other way. So I started the search for an eggplant recipe and found this one. Eggplant Croquettes. And omg. Yum!

Okay. So that really doesn't look all that yummy. But wait. It so turns out okay. 
Even if mashed eggplant is a lip curler on it's own...

Make patties whatever size you prefer then fry in a little bit of oil. 
The original recipe called for 5 minutes each side but it was closer to 2 minutes. 

See, it turned out rather pretty in the end! 
I really loved this one and will so be making them again. Soon probably. LOL

It's one that if I'm going to a picnic or bbq or something like that I'd take along with me or recommend if you have vegetarian friends. I'm so not a fan of mushroom burgers which is usually what people go for when they have veggies coming over so this will be a nice alternative to take. I think it would really work with other veggies mixed in too. Sliced spinach or carrots maybe?

Recipe from AllRecipe.Com
(made 3 burger sized patties)
1 medium eggplants, peeled and cubed
 1/2 cup shredded sharp Cheddar cheese
 1/2 cup Italian seasoned bread crumbs
 1 eggs, beaten
 1 tablespoon dried parsley
 1 tablespoon chopped onion
 1/2 clove garlic, minced
 1/2 cup vegetable oil for frying
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
  • 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. Patties can be frozen before frying and cooked later.

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