Scrumptious Eggplant Croquettes

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Tropical Eggplant Croquettes

These are delicious! They have a taste of the tropics. You better keep an eye on them when you serve them to friends or they'll be gone before everyone has a chance to have some!

1 medium eggplant, peeled, seeded and mashed (about 1 cup of pulp)
1/2 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. crushed tomatoes
4 slices whole wheat bread, toasted and pulverized in a blender or food processor
1/4 tsp. sweet paprika powder
Salt to taste
All purpose flour
1/2 cup coconut milk (the type that comes in cans)
1 Tbsp. olive oil

Toast and pulverize your bread and set aside. Peel, seed and mash your eggplant and put in a bowl. Add the rest of the inredients, leaving the coconut milk and the all purpose flour for last. Nos, add one and mix it in and then add the other, slowly until you get a sot dough that you can spoon into a greased baking sheet. You don’t have to use the full 1/2 cup, it could be less, you have to eyeball it as you go to get hte perfect croquette consistency. Taste and adjust salt and seasonings if necessary. You will not fry these, you will bake them at 350 degrees F until they are golden brown, turning to brown both sides.
It could yield a dozen or more fritters depending on how large are your spoonfuls when you drop them into the baking sheet.

Spicy Eggplant Croquettes
1 medium eggplant, peeled, seeded and mashed into a pulp
2 Tbsp. olive oil
2 whole wheat bread slices toasted and pulverized
1 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. brown sugar
3 Tbsp. grated ginger
2 Tbsp. finely grated orange peel
2 Tbsp. crushed tomatoes
Salt to taste
1/2 tsp. sweet paprika powder
All purpose flour

Toast the bread and pulverize it. Peel, seed and mash your eggplant and put it in a bowl, add all the other ingredients and ombine them well. Some people like to put the mixture in the fridge for 30 mins. and then bake them at 350 degrees F in a greased baking sheet until golden brown, turning once on both sides. About a dozen or more depending on size of the spoonfuls when you drop the mixture into the baking sheet.

Here are some other of our recipes which you can enjoy!

How to Cook Chayotes

How to Cook Chayotes, Part 2

Breaded Eggplant Slices with Hazelnut and Garlic

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