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.

Mozzarella Aubergines by Giselle Stafford

Mozzarella Aubergines

Mozzarella Aubergines A store-cupboard type of recipe – minimum of ingredients and simplicity itself. Great snack, appetizer or side veg! Well, OK, this isn’t so much of a recipe as a ‘What have we got in the fridge that we can put together’ type of dish!


Olive Oil

1 Aubergine – nice and fresh

1 egg beaten in a wide dish

Breadcrumbs either shop bought or homemade

Finely chopped parsley

Rock salt & freshly ground black pepper.

1 ball mozzarella sliced.

Heavy based frying pan – always a plus in the kitchen!

What to do …

Slice the aubergine in about 5 ml slices.

Beat the egg in a wide dish.

Pour the breadcrumbs, chopped parsley, salt and pepper into another wide dish.

Heat olive oil over a med hot heat in the heavy based pan.

Dip the aubergine slices in the egg – both sides and shake off excess gently.

Press a slice of aub into the breadcrumb mix on one side, put a slice of mozzarella on the just egg side of the aub and then add another slice of aub on top.  Turn the parcel over and press the aub into the breadcrumbs and try and get around the edges of the ‘wheel’ too.

Repeat with the rest of the aubergine and mozzarella.

Fry up the parcels in batches.

When they are golden brown on both sides and a knife point goes through the flesh without any resistance – drain them on some kitchen paper and keep them warm.

When they’re all done – if there are any left (ours rarely get out the kitchen!)  – serve right away while they’re still crunchy on the outside and gooey in the middle!

You can also just do these singly without the mozzarella.  Great to dip in a fresh tomato sauce!