Eggplant croquettes: a delight to absolutely try

published on 7 January, 2020 at 12:58
Ingredients:
4 medium eggplants
70 gr butter
70 gr flour
700 ml milk
30 gr onion
2 tablespoons of olive oil
2/3 basil leaves
Salt, pepper and nutmeg
Eggs to taste
Bread crumbs
Fry oil
 
Directions:
Peel the aubergines and cut them into chunks, then put them in a pan and add salt and water. Leave them for 20/30 minutes and then remove them from the water. Heat oil in a pan and fry the aubergines, set them aside.
Melt the butter and add the chopped onion, then pour the milk and thicken. Add salt, pepper and nutmeg, finally add the aubergines and pour the mixture into a pan. Cover with plastic wrap and let stand.
Form the croquettes and pass them in the eggs and breadcrumbs, then fry in hot oil.
 
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