Eggplant was the only thing I’ve ever seen my grandmother saying she didn’t like, therefore for me, starting to eat eggplants was practically an act of rebelling.
It was also a bit of a pay back 🙂 for everything that my Nana made me try and at first I didn’t like – yes at first because I do believe that to enjoy eating a broad range of aliments you need to do a fair bit of “taste bud workout”.
Following Nana’s example, here in my place when the little ones (nieces, nephews and friends kids) come to visit there is a rule: you can’t say you don’t like something before trying it twice, if they still don’t like it I will respect and come back to it cooked in another way some time afterwards.
So, back to Nana, that was my turn to teach her how to eat a different ingredient. I was in the Uni at that time and I learned lots of recipes with Eggplants and Spinach (Spinach is subject to another post): Moussaka, fried eggplant, roasted eggplant, pasta with eggplant…
Well, I never managed to convince my Nana but I bet even her would eat these croquettes and would love it!!! 🙂
The recipe is adapted from one of my favorite recipe books: Plenty by Yotam Ottolenghi and I promise it will train anyone’s “little taste buds” to like this so unfairly hated veggie 🙂
- 2 medium Eggplants
- 1 medium potato cooked slightly mashed with a fork
- 1 small egg beaten
- 60g Feta crumbled
- 2 tbsp grated Parmesan
- 1 Tsp salt Black Peper to taste
- About 1 cup of breadcrumbs
- Oil for frying
- Lemon Wedges to serve
- Cook the eggplants on the stovetop (gas) by putting the eggplants directly on the moderate flame for about 15 min turning frequently until it is soft and the skin is slightly burned. This step is very important because it will give a smoked flavor to the eggplant.
- Peel the Eggplant, mash and drain the water by gently pressing it on a sieve – leave it draining for about 30 min.
- When the Eggplant is drained, put all ingredients, except the bread crumbs, in a food processor bowl and pulse a few times to have all incorporated but still some pieces not a paste – you can do it with your hands if you like.
- Spoon the mixture into a large bowl, add some of the breadcrumbs, just the enough to make it solid enough to hold a shape.
- Roll in croquettes, coat with more breadcrumbs.
- Leave in the fridge for half of an hour.
- Deep fry them in hot oil.
- Serve with Lemon wedges.