Eggplant croquettes seasoned with mint

E g g p l a n t c r o q u e t t e s s e a s o n e d w i t h m i n t

polpettine di melanzane

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
2 eggs

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.

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *