Eggplant croquettes
A fancy and versatile appetizer that can be served as a side also
Equipment
- Blender
- Stockpot
- Cookie sheet
- cutting board
- knife
- mixing bowl
Ingredients
- 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
Instructions
- 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.
Nutrition
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