INGREDIENTS
- – 4 medium roasted eggplants.
- – 2 medium potatoes cooked from the grill.
- – 1 overwhelmed egg.
- – Tybo cheese or mozza in cubes.
- – 3 tablespoons of grated cheese.
- – Salt and pepper.
- – 1 and three/3 cup breadcrumbs or breadcrumbs.
- Delicate aioli:
- – 1 poached egg.
- – 1/2 tbsp roasted garlic paste.
- – 1 and 1/2 tbsp lemon juice.
- – Sal.
- – 1/4 cup sunflower or corn oil.
- – 1/4 cup olive oil.
- – Tarragon or basil.
We recycle these greens that we put together on the grill to make these scrumptious EGGPLANT CROQUETTES .
PROCEDURE:
1. Prepare dinner the eggplants left from the grill
2. Take away and discard the pores and skin.
3. Make a puree as easy as doable.
4. Organize in a bowl, with the mashed potato, egg, cheese and eggplant. Season and blend every part nicely. Add half of the bread crumbs if crucial.
5. Make balls and fill with cheese.
6. Dredge them in flour, then eggs and at last breadcrumbs.
7. Fry in loads of scorching oil.
8. Serve with the Aioli.
