Eggplant Croquettes by Amber

Eggplant Croquettes

We eat eggplant all the time. I’m sick of all my usual recipes so I wanted to try something new. This flavors aren’t really new to us, but alas my son will eat anything fried so……….

1 large eggplant, chopped and baked until soft
Bechamel (20 grams each of flour and butter and 200mL of milk)
Half an onion, chopped and sauteed
Nutmeg to taste
S and P to taste
4 tablespoons of Parmesan Cheese
150 grams Prosciutto cotto, chopped
Handful of parsley
Flour, 1-2 Beaten Eggs and Bread crumbs
Frying oil (I used Peanut)
Yellow Pepper Salsa Marinated Eggplant Slices
1 Eggplant
1 Large Yellow Pepper
4 piccadilly Tomatoes
¼ of an onion chopped
Olive Oil to taste
White wine vinegar to taste
S and P to taste
Tomato sauce, already prepared hopefully

Make a thick Bechamel. Mash eggplant in a large bowl. Add Parsley, Prosciutto cotto, onion, salt and pepper. Add a spoon at a time of béchamel until it is slightly stiff, yet still creamy. Refrigerate until the batter is very cold, about a half an hour. Remove from fridge, form patties, pass through flour, then egg, then Bread crumbs and fry in already heated oil. (If the batter feels a little too runny, add some flour) Serve on a bed of already prepared tomato sauce or with a yellow pepper salsa.

For the salsa, thinly slice the eggplant, salt, and leave for an hour. Dry the eggplant, and grill the slices dry in a non-stick pan. Set aside. Chop tomatoes, peppers, onion and combine with Olive Oil, vinegar and S and P.

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