Eggplant Goat Cheese Croquettes make for an unexpected side dish or appetizer.
I mentioned a few weeks’ back that I’m obsessed with the cookbook Plenty. It’s hard not to be, with the gorgeous photography and inspiring recipes. We’re getting the veeeerrry end of eggplant here, and by this time of year I’m usually sick of eggplant. However, when I saw the recipe for croquettes, I quickly added a sticky note to the page.
The original recipe calls for feta and Parmesan, but I like goat cheese about a thousand times more than feta. If you live in the Austin area, I recommend using Pure Luck goat cheese, especially their June’s Joy flavor. Any of their varieties will work well for this, and you’ll have some cheese left over for enjoying on bread.
This is a bit time-consuming, but it does make quite a few (especially if you make them bite-size for, say, your holiday party). Fortunately you can divide out the steps and prep them the day before making. Because I made these for dinner, I froze half the batch to fry up later. If you do the same, remember to keep the oil not quite as hot and cook them slightly longer so they are heated through.
Eggplant Goat Cheese Croquettes
- 1 1/2 pounds whole eggplant
- 1 pound potatoes
- 1 egg beaten
- 4 ounces goat cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups panko breadcrumbs
- Oil for frying
Preheat oven to 400°F and line a baking sheet with foil. Prick the eggplant all over with a knife, and roast for about an hour, turning halfway through, until soft and smooshy.
When cool enough to touch, scoop out insides into a colander set in the sink, and let drain for 30 minutes.
Meanwhile, peel, dice, and boil the potatoes until easily pierced with a fork. Drain and put potatoes into a large bowl and mash.
Once the eggplant is drained, add it to the potatoes. Stir in egg, goat cheese, salt, pepper, and enough breadcrumbs so that the mixture holds shape, but is still sticky.
Put remaining breadcrumbs into a shallow bowl or plate. Form eggplant mixture into patties and roll in breadcrumbs, then transfer to a lined baking sheet.
Chill patties in the refrigerator for at least 20 minutes. (If you're freezing any, do so after the 20 minute fridge visit.)
Heat oil in large frying pan over medium. Fry croquettes in small batches, making sure not to crowd the pan, for about 3 minutes total.
Transfer to paper towels to drain and serve with aoili, vinaigrette, or just a squeeze of lemon juice.
More eggplant recipes you might like:
Cheesy Eggplant Flautas – Yes, More Please
Eggplant and Shrimp Curry – Healthy Green Kitchen
Eggplant Parmesan Subs – Stetted
Grilled Eggplant – Stetted
Sausage, Eggplant and Kale Pasta – The Lemon Bowl
For more bite-sized inspiration, check out my Appetizers and Dips board on Pinterest!
Follow Megan Myers | Stetted’s board Appetizers and Dips on Pinterest.