Eggplant croquettes

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Eggplant croquettes

A fancy and versatile appetizer that can be served as a side also
Servings 4
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes


  • Blender
  • Stockpot
  • Cookie sheet
  • cutting board
  • knife
  • mixing bowl


  • 2 eggplants, skin partially removed and cubed
  • 2 cloves of garlic
  • 1/4 cup fresh basil, julienned
  • 2 eggs
  • 1 cup plain breadcrumbs
  • 1 cup almond flour
  • 1 cup grated parmesan cheese
  • 1 tbsp pepper flakes
  • Salt & pepper to taste


  • Gather your ingredients.
  • Wash the eggplants, remove sections of the skin and cube; add them to a stockpot and submerge in water; add salt and boil for 15 minutes.
  • Drain the eggplants very well; place in a blender and reduce to a paste; cool.
  • In a bowl, add all the ingredients and combine.
  • Grab a measuring cup or a large spoon and start forming balls.
  • Preheat the oven to 350 degrees; lay the balls on a cookie sheet and bake for 30 minutes, flip and cook for 15 more minutes.
  • Serve immediately with mayonnaise or other favorite sauce.
Author: Rebecca
Calories: 643kcal
Course: Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine: Italian
Keyword: baked croquettes, croquettes, croquettes recipe, Eggplant Recipes, how to make croquettes, veg croquettes


Calories: 643kcal | Carbohydrates: 50g | Protein: 29g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 704mg | Potassium: 703mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1060IU | Vitamin C: 6mg | Calcium: 440mg | Iron: 5mg

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