When you are very busy, easy and flavorful recipes are a wonderful thing! Eggplant is like a white canvas against which seasonings play like wonderful colors, delighting the palate and filling the house with the aroma of savory, homey cooking. Hope you enjoy these croquettes as much as we did! They are a terrific sidekick for rice, mashed potatoes or baked yams!
1 large eggplant
2 large potatoes, boiled
1/2 cup of sweet green and red pepper strips
1/2 tsp. coriander, powder
1/2 tsp. cumin powder
Salt to taste
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. sweet paprika powder
2 Tbsp. cornstarch
1/2 cup water
Boil potatoes until, when pricked with a fork, they are soft. Peel then and mash them in a bowl.
Put the tomato, the peppers with the 1/2 cup water int he blender and process until smooth, scrape into the bowl where the potatoes are.
Peel the eggplant, and in another bowl, cut into the smallest pieces you can muster. Add the eggplant to the potatoes and mix well.
In another small bowl, mix all the seasonings and the cornstarch until well blended, incorporate evenly into the potato-eggplant mixture.
Form the croquettes and, heat a skillet that has been barely "painted" with olive oil (if you don't like to use oil, cook these in a cured cast iron skillet, since it would be non-stick, but watch them carefully so that they won't burn!)
Flip as soon as soon as they set and keep flipping as you cook, until they are golden brown on both sides.
Yield: Depends on size, if you make medium size croquettes, the recipe will serve 3.