Eggplant Aubergine Croquettes

Crispy, golden, and bursting with Mediterranean flavors, these Eggplant Aubergine Croquettes are an irresistible appetizer or snack that’s perfect for any occasion. Made with roasted eggplant (aubergine) for a rich, smoky base, these croquettes are combined with garlic, Parmesan cheese, fresh parsley, and a delicate blend of breadcrumbs and eggs for the perfect creamy interior. Lightly rolled in flour and fried to perfection, each croquette boasts a crunchy exterior that pairs beautifully with the tender filling inside. This recipe is a deliciously creative way to enjoy eggplant, offering a hearty, vegetarian-friendly dish that’s both comforting and impressively elegant. Serve these homemade croquettes warm, with a side of your favorite dipping sauce or a squeeze of fresh lemon for a finishing touch that will elevate this dish to finger food bliss. Perfect for parties, family dinners, or an indulgent snack, they’re sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Eggplant (aubergine)
• 2 tablespoons Olive oil
• 2 large Garlic cloves
• 1.5 cups Breadcrumbs
• 0.5 cups Parmesan cheese (grated)
• 2 tablespoons Fresh parsley (chopped)
• 2 large Eggs
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 cups All-purpose flour
• 0.5 cups Vegetable oil (for frying)

Directions

Step 1

Start by preheating your oven to 400°F (200°C).

Step 2

Slice the eggplants in half lengthwise, and use a knife to score the flesh of each half in a crisscross pattern.

Step 3

Place the eggplants cut side down on a parchment-lined baking sheet. Drizzle 1 tablespoon of olive oil over the top, then roast in the oven for 30-35 minutes, or until the flesh is soft and can be easily scooped out.

Step 4

While the eggplants roast, mince the garlic and prepare the other ingredients.

Step 5

Remove the eggplants from the oven and let them cool slightly. Scoop out the flesh into a large bowl, discarding the skins, and mash the flesh with a fork or potato masher.

Step 6

In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add this to the mashed eggplant.

Step 7

Stir in the breadcrumbs, grated Parmesan, parsley, eggs, salt, and pepper. Mix until fully combined and you have a soft but moldable mixture.

Step 8

Shape the eggplant mixture into small croquettes, about 2 inches long, and lightly roll each one in flour to coat.

Step 9

In a large skillet, heat the vegetable oil over medium-high heat. Fry the croquettes in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes until golden brown and crispy.

Step 10

Remove the croquettes and place them on a plate lined with paper towels to drain any excess oil. Serve warm, garnished with extra parsley if desired.

Nutrition Facts

Serving size	1048.5 grams (1048.5g)

Amount per serving	% Daily Value*
Calories	2300

Total Fat 190.80g	245%
Saturated Fat 46.10g	231%
Polyunsaturated Fat 2.70g
Cholesterol 467mg	156%
Sodium 3152mg	137%
Total Carbohydrate 91.40g	33%
Dietary Fiber 20.40g	73%
Total Sugars 21.80g
Protein 71.00g	142%

Vitamin D 82IU	410%
Calcium 1468mg	113%
Iron 7mg	38%
Potassium 1821mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 12.0%

Carbs: 15.4%