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- Prep
- 60 min
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- Total
- 90 min
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- Serving
- 24 pieces
Turkish Style Eggplant Croquettes
Ingredients
- 1 large Italian eggplant
- 150 g (1 1/2 cups) Saputo Provolone cheese, grated
- 2 eggs
- 30 ml (2 tbsp) onion, finely chopped
- 30 ml (2 tbsp) cilantro, finely chopped
- 2.5 ml (1/2 tsp) paprika
- Salt and freshly ground pepper, to taste
- 75 ml (1/3 cup) all-purpose flour
- 500 ml (2 cups) vegetable oil (for deep frying)
- Lemon wedges for garnish, as required
- Cilantro sprigs, as required
Directions
- Preheat the broiler for 5 minutes.
- Using a fork, pierce the eggplant 5 or 6 times all over. Place on a baking sheet and broil for 20 minutes, then turn it over and broil 20 minutes more. Alternately, grill the eggplant on a BBQ until blackened and soft.
- Carefully slit the eggplant open and place in a colander to cool and drain. When cool, scoop out the flesh and chop it well. Mix the chopped eggplant with the cheese, eggs, onion, cilantro and seasonings. Refrigerate for one hour or overnight.
- Use a tablespoon to divide the mixture into 24 balls, and roll each one gently in the flour.
- In a saucepan, heat the oil to 170°C / 325˚F, or until one of the croquettes sizzles gently upon contact. Fry the croquettes 5 or 6 at a time for about 1 1/2 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- Allow to cool slightly and serve garnished with cilantro and lemon wedges.
Tip: These croquettes make a super sandwich stuffed inside a pita with some hummus and fresh veggies.
