Eggplant Croquette Recipe at Grace Fowler blog

Eggplant Croquette Recipe. These go quickly when we make them at our cooking school in tuscany! Potato croquettes are gorgeous, and in this recipe, they’re teamed with eggplant (aubergine) to give a new dimension of taste. Both as a snack and a starter, they will disappear in the blink of an eye. Crisp on the outside and tender on the inside, these eggplant croquettes are great year round. 1/3 cup (75 ml) olive oil. It’s also a good way to get more veggies into your diet! One of the most delicious things invented! 1/4 cup parsley, finely chopped. 3 cloves of garlic, minced. 2 slices of stale bread made into crumbs. Summertime means eggplant season is in full swing and dishes like eggplant parmesan, pasta alla norma, and caponata are made on repeat. You can even serve them on their own, with some ketchup or other dips. These crisp italian eggplant croquettes are simply inimitable. In this recipe, eggplant with raisins and pecorino cheese make for a crispy starter. Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day.

You can even serve them on their own, with some ketchup or other dips. Summertime means eggplant season is in full swing and dishes like eggplant parmesan, pasta alla norma, and caponata are made on repeat. Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. In this recipe, eggplant with raisins and pecorino cheese make for a crispy starter. These crisp italian eggplant croquettes are simply inimitable. Potato croquettes are gorgeous, and in this recipe, they’re teamed with eggplant (aubergine) to give a new dimension of taste. 2 slices of stale bread made into crumbs. Crisp on the outside and tender on the inside, these eggplant croquettes are great year round. 3 cloves of garlic, minced. These go quickly when we make them at our cooking school in tuscany!

Eggplant Croquettes

Eggplant Croquette Recipe 3 cloves of garlic, minced. These crisp italian eggplant croquettes are simply inimitable. These go quickly when we make them at our cooking school in tuscany! It’s also a good way to get more veggies into your diet! Summertime means eggplant season is in full swing and dishes like eggplant parmesan, pasta alla norma, and caponata are made on repeat. 1/3 cup (75 ml) olive oil. Both as a snack and a starter, they will disappear in the blink of an eye. In this recipe, eggplant with raisins and pecorino cheese make for a crispy starter. 1/4 cup parsley, finely chopped. Crisp on the outside and tender on the inside, these eggplant croquettes are great year round. You can even serve them on their own, with some ketchup or other dips. 3 cloves of garlic, minced. Potato croquettes are gorgeous, and in this recipe, they’re teamed with eggplant (aubergine) to give a new dimension of taste. 2 slices of stale bread made into crumbs. Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. One of the most delicious things invented!