Smoky Eggplant Croquettes Recipes

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EGGPLANT CROQUETTES



Eggplant Croquettes image

This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!

Provided by Kelli Charnes

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 6

Number Of Ingredients 10

2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
  • Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
  • Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 23.6 g, Cholesterol 86.3 mg, Fat 14.4 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 6.2 g, Sodium 910.9 mg, Sugar 5.1 g

SMOKY EGGPLANT CROQUETTES



Smoky Eggplant Croquettes image

By placing whole, unwashed, plain and naked globe eggplants directly onto the stovetop burner grate and letting them burn until charred, hissing and collapsed, you bring a haunting smokiness and profound silkiness to the interior flesh that will have you hooked for the rest of your life. This way of cooking eggplant is a revelation in itself - easy, yet exciting and engaging - and requires nothing more of the home cook than a little seasoning at the end to be enjoyed, as is. But biting into a warm, crisp, golden fried croquette with that smoky, silken purée at its center is what restaurant-level complexity and satisfaction is all about. One key ingredient, but 11 steps to prepare it - that about sums up the difference between home cooking and restaurant excitement.

Provided by Gabrielle Hamilton

Categories     finger foods, vegetables, appetizer, side dish

Time 9h30m

Yield About 16 croquettes

Number Of Ingredients 9

2 large globe eggplants (about 2 1/2 pounds total)
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled
Kosher salt
1 cup all-purpose flour
3 whole eggs, beaten with 1/4 cup water
2 cups panko bread crumbs, ground as fine as freeze-dried instant milk, or plain fine bread crumbs
Canola, grapeseed or other neutral oil, for stovetop shallow frying
Lemon wedges, for serving

Steps:

  • Place the whole eggplants directly on the burner grids of the stovetop, and turn the flames to high. Let each eggplant start to blister, and steam, and char, turning each one a quarter turn every 3 or 4 minutes, until softened and hissing inside, the skins utterly blackened and cracked, and the flesh collapsing, 12 to 15 minutes. (You could also blister them under the broiler, set on an aluminum-foil-lined baking sheet a couple of inches from the heat and cook until charred all over.)
  • Remove the eggplants to a bowl. Cover with a lid or overturned bowl, and let them rest until cool enough to handle, about 30 minutes. Give this the time it takes; it will help with peeling them later and also lets them steep in their smoky juices. You can do this step ahead and let them cool in the refrigerator overnight as well, to be peeled the next day, which works beautifully.
  • Remove the scorched, carbonized skin from the soft, cooked-through eggplant. Discard all the black, bitter charred bits.
  • Strain the remaining eggplant, and save all the viscous smoky liquid that accumulates. I usually "rinse" the peeled eggplants in this strained liquid to remove any lingering flakes or chips of charred skin from the eggplant flesh. (Sometimes people are tempted to run the eggplant under the faucet for a second to remove the flecks, but using the liquid in the bowl is much better at retaining flavor.)
  • Chop the flesh to a fine dice, and place in a bowl. (I generally never remove the seeds unless I have bought an intensely loaded eggplant, in which case I'll remove them if the seed sacs are pronounced and distracting.)
  • Stir in 3 tablespoons of the reserved smoky liquid, and the olive oil, then Microplane the garlic into the mixture. Season with salt, and stir well until the mixture is a bit creamy. Taste, and season to your palate by adding a few more drops of the smoky liquid or a few more of olive oil. I like mine rather smoky, rather salty, rather unctuous.
  • Spread the eggplant mixture into an 8-inch square, about 1/2-inch thick, on a quarter sheet pan lined with a quarter-cut Silpat mat. Most people will not have these two things, so alternatively you can form a neat square or rectangle on a cookie sheet, or spoon the mixture into generally quenelled shapes onto a cookie sheet. Freeze overnight.
  • Prepare the croquettes: Set up a standard breading procedure of three containers: flour, egg and water mixture, and the ground panko.
  • Cut the frozen block of smoky eggplant into 2-inch squares, or batons or planks if you prefer. Refreeze for a bit if needed after cutting; they tend to defrost rather quickly. Bread each piece with care, dipping in flour, egg mixture then panko, leaving no bald spots, and refreeze the finished, breaded croquettes. (These can live in your freezer for months.)
  • Add enough neutral oil to a deep-sided sauté pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads 350 degrees. Working in batches, fry the frozen croquettes until golden on all sides and piping hot in the center, raising and lowering the heat under the oil accordingly. Adding frozen products to hot oil brings the temperature down, as does crowding, so it is up to the cook to control the temperature of the fry oil accordingly. Remove cooked croquettes with a slotted spoon, and drain on a baker's rack to maintain crispness (rather than a paper towel or plate, which will encourage steaming and sogginess).
  • Sprinkle with a little salt while still very hot, and serve with a squeeze of lemon.

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
  • Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

SMOKY EGGPLANT CHUTNEY



Smoky Eggplant Chutney image

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, weekday, side dish

Time 25m

Yield About 1 1/4 cups

Number Of Ingredients 8

1 eggplant, cut lengthwise into 3/4-inch planks
2 tablespoons olive oil
Kosher salt and black pepper to taste
2 tablespoons vegetable oil
1/2 red onion, roughly chopped
3 tablespoons brown sugar
1/4 cup cider vinegar
1/3 cup chopped fresh cilantro

Steps:

  • Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
  • In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams

SMOKY TOMATO AND EGGPLANT SPREAD



Smoky Tomato and Eggplant Spread image

Provided by Valerie Bertinelli

Categories     condiment

Time 50m

Yield 5 cups

Number Of Ingredients 10

1 large eggplant (1 1/2 to 2 pounds)
8 tablespoons extra-virgin olive oil
1 1/2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 shallots, peeled and chopped
2 roasted red peppers, chopped
4 cloves garlic, peeled and grated
1/4 teaspoon cayenne pepper
One 28-ounce can diced tomatoes
Grilled sourdough bread, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
  • In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
  • Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

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