Eggplant croquettes, polpette di melanzane
Croquettes, plural, because there is never enough. There are countless variations on the theme. We’ll give some alternatives in the notes below. Eggplant croquettes are a delight and a must on the Sicilian table.
- Prep Time 30 Minutes
- Cook Time 20 Minutes
- Total Time 50 Minutes
- Serves 4 People
- Calories 400 kcal
Ingredients
- 3 eggplants (about 1.2 kilos)
- 150 grams of breadcrumbs
- 150 grams of grated pecorino cheese
- 2 eggs
- 10 mint leaves (one spoon of dried mint)
- flour
Instructions
- Peel the eggplant and dice
- Sprinkle with salt and let them rest for 45 minutes
- Rinse the dice and bake for 15 minutes at 180 degrees
- Once cooled down, add the breadcrumb, cheese, eggs and mint
- Blend into a smooth paste
- Scoop balls the size of a walnut
- Pass the croquettes through flour and fry till golden brown
Notes
Eggplant croquettes have many variations. Probably as many as there are cooks.A never ending dispute regards the skin. On or off? Does it add to the overall taste? Or does the color recall the main ingredient? Some boil diced eggplant in salted water. This method tends to result in softer croquettes. On the other hand, much taste gets lost in the water. Others still bake whole eggplant and scoop out the flesh.Cheese. Pecorino or Parmesan? Or even caciocavallo? This is very much up to you. Let availability decide.Eggplant croquettes are excellent as a starter. They may become a main dish, thrown in tomato sauce with pasta.One important advice: go easy on the salt. Remember that you start by salting the eggplant. Cheese is yet another salt factor. And although frying changes the overall taste, try before hitting the oil.
