Eggplant Croquettes

Eggplant Croquettes



  • 3 medium eggplants

  • 3 large eggs

  • 1 scallion, very finely chopped, the white base and part of the green

  • 1 cup grated cheese

  • ¼ lb. diced caciocavallo or provola

  • 2 oz. pinoli nuts

  • 2 oz. currants or raisins

  • chopped fresh mint and chopped fresh parsley

  • 1 cup breadcrumbs

  • salt and pepper to taste  

For Frying

  • enough olive oil to fry croquettes

  • 2 eggs

  • 1 lb. breadcrumbs in a wide container


Boil the eggplants in an abundant amount of salted water for 15 to 20 minutes, depending on the size. Place in a colander to drain and as soon as the eggplants are cool, cut in half and squeeze as much water out as possible.
In a large bowl, scoop out the eggplant and add the 3 eggs, scallion, diced and grated cheese, pinoli, currants, mint, parsley, pepper and a half of a cup of the breadcrumbs.

Mix well and if it is too watery add more breadcrumbs, a little at a time. Should mixture be too dry add some milk.
Make croquettes the size of a ping-pong ball and form small cylinders.

Beat two eggs and gently roll the croquettes into eggs, a few at a time.
Remove one at a time and place in the container with breadcrumbs.
Squeeze the breadcrumbs into croquettes and place in a dish.

Fry or deep-fry croquettes until golden, rest on paper towel.
Can be served hot or at room temperature as an appetizer or combined with tomato sauce as a main dish, matched with fresh sour dough bread.
Garnish with mint leaves.

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