Eggplant croquettes seasoned with mint
Open a bottle of Cerasuolo di Vittoria, the Frappato will marry the mint and the Nero d’Avola, on the palate, will make the eggplant creamier in consistence.
Ingredients for 10 persons
4.4 pounds of eggplant (aubergines)
10 mints leaves
Boil the whole eggplants with their skins. Once cooked, peel them and let them drain for several hours to lose their water. Mash with a fork and add the eggs, the mint, and three tablespoons of breadcrumbs. Form small croquettes, roll them in the breadcrumbs, and fry in boiling oil. Remove and drain off the oil as well as possible.