Time 35m Yield 6 Number Of Ingredients 10 Steps:
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, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
Yield 6-10 croquettes Number Of Ingredients 16 Steps:
Peel the eggplants, cut into small pieces and steam until cooked but not mushy, about 15 minutes. Chop fine and place in a large mixing bowl. Add the bread crumbs, eggs, Parmesan cheese, basil, parsley, nutmeg, pine nuts, salt and pepper and combine thoroughly. The mixture should be dry enough to handle. Form the croquette mixture into egg shaped balls. Dredge lightly in the flour, dip into the eggs and coat with bread crumbs. Place the croquettes on a large plate and set aside. Heat the oil in a pan suitable for deep frying and, when hot, fry the croquettes, a few at a time, until golden on all sides. Remove from the oil with a slotted spoon, drain on paper towels and keep warm until all are cooked. Serve hot with lemon wedges. Serves 6.
Number Of Ingredients 10 Steps:
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, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
Time 1h20m Yield 24 Number Of Ingredients 12 Steps:
Soak the raisins in warm water. Trim the eggplant and cut into slices; sprinkle with salt, place in a colander and weigh down with a heavy pot; let stand for 30 minutes until it has released excess liquid. Cut the eggplant into tiny cubes and sauté them in a pan with a drizzle of extra-virgin olive oil for 10-12 minutes. Drain the raisins and place in a bowl with the eggplant, 2 egg yolks, the Pecorino cheese, pepper, a pinch of oregano and nutmeg; mix well. Form 24 croquettes with the eggplant mixture. Place flour in a shallow bowl. Beat 2 egg whites with one whole egg in a second shallow bowl. Place breadcrumbs in a third bowl. Dredge the croquettes in the flour, then dip in beaten egg mixture, and coat with breadcrumbs. Slowly heat the oil to 330-350°F and fry the croquettes for around 3-4 minutes. Drain them on paper towels and serve.
Number Of Ingredients 10 Steps:
- Roast or saute eggplant cubes until cooked. Mash the eggplant in the food processor. 2. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. 3. 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, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later. Croquettes can also be baked or cooked on the panini press.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Place the diced eggplant and (must leave skin on or will not come out right) in a small deep bowl. Season with salt and compress with heavy object. Let it stand for approximately 1 hour. Squeeze out excess juice and set aside. In a small frying pan, begin to heat 6 tablespoons extra-virgin olive oil, 2 cracked garlic cloves, hot pepper, eggplant for approximately 3 minutes until garlic brown and crisp. Discard the garlic. In a bowl, beat eggs, add grated cheese, remaining 2 tablespoons of extra-virgin olive oil, chopped fresh basil, and parsley. Add the eggplant, , 2 garlic finely chopped cloves, and bread crumbs, and mix thoroughly. Heat vegetable oil in a large non-stick frying pan or skillet. Wet your hands and begin to scoop 1/2 cup of mix to make patties. Start to fry when oil is very hot. Cook for 4 minutes on each side until golden brown. Remove from pan and place on tray lined with paper towels to cool and absorb excess oil. Serve immediately.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Peel eggplant and cut into small pieces. Boil in salted water until tender. Drain well and mash. Stir in all other ingredients. Spray non-stick skillet with cooking spray, or add a small amount of oil. Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
Time 9h30m Yield About 16 croquettes Number Of Ingredients 9 Steps:
Place the whole eggplants directly on the burner grids of the stovetop, and turn the flames to high. Let each eggplant start to blister, and steam, and char, turning each one a quarter turn every 3 or 4 minutes, until softened and hissing inside, the skins utterly blackened and cracked, and the flesh collapsing, 12 to 15 minutes. (You could also blister them under the broiler, set on an aluminum-foil-lined baking sheet a couple of inches from the heat and cook until charred all over.) Remove the eggplants to a bowl. Cover with a lid or overturned bowl, and let them rest until cool enough to handle, about 30 minutes. Give this the time it takes; it will help with peeling them later and also lets them steep in their smoky juices. You can do this step ahead and let them cool in the refrigerator overnight as well, to be peeled the next day, which works beautifully. Remove the scorched, carbonized skin from the soft, cooked-through eggplant. Discard all the black, bitter charred bits. Strain the remaining eggplant, and save all the viscous smoky liquid that accumulates. I usually “rinse” the peeled eggplants in this strained liquid to remove any lingering flakes or chips of charred skin from the eggplant flesh. (Sometimes people are tempted to run the eggplant under the faucet for a second to remove the flecks, but using the liquid in the bowl is much better at retaining flavor.) Chop the flesh to a fine dice, and place in a bowl. (I generally never remove the seeds unless I have bought an intensely loaded eggplant, in which case I’ll remove them if the seed sacs are pronounced and distracting.) Stir in 3 tablespoons of the reserved smoky liquid, and the olive oil, then Microplane the garlic into the mixture. Season with salt, and stir well until the mixture is a bit creamy. Taste, and season to your palate by adding a few more drops of the smoky liquid or a few more of olive oil. I like mine rather smoky, rather salty, rather unctuous. Spread the eggplant mixture into an 8-inch square, about 1/2-inch thick, on a quarter sheet pan lined with a quarter-cut Silpat mat. Most people will not have these two things, so alternatively you can form a neat square or rectangle on a cookie sheet, or spoon the mixture into generally quenelled shapes onto a cookie sheet. Freeze overnight. Prepare the croquettes: Set up a standard breading procedure of three containers: flour, egg and water mixture, and the ground panko. Cut the frozen block of smoky eggplant into 2-inch squares, or batons or planks if you prefer. Refreeze for a bit if needed after cutting; they tend to defrost rather quickly. Bread each piece with care, dipping in flour, egg mixture then panko, leaving no bald spots, and refreeze the finished, breaded croquettes. (These can live in your freezer for months.) Add enough neutral oil to a deep-sided sauté pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads 350 degrees. Working in batches, fry the frozen croquettes until golden on all sides and piping hot in the center, raising and lowering the heat under the oil accordingly. Adding frozen products to hot oil brings the temperature down, as does crowding, so it is up to the cook to control the temperature of the fry oil accordingly. Remove cooked croquettes with a slotted spoon, and drain on a baker’s rack to maintain crispness (rather than a paper towel or plate, which will encourage steaming and sogginess). Sprinkle with a little salt while still very hot, and serve with a squeeze of lemon.
