Eggplant Croquettes
Eggplant Croquettes
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Eggplant Croquettes

20 MIN
40 MIN
14 servings



  1. In a large non-stick skillet, heat 60 ml (1/4 cup) of oil. Sear the eggplants until golden brown, about 10 minutes. Stir frequently and add oil, if needed.
  2. Lightly soak the bread with a little milk. Squeeze the bread with your hands. In a bowl, combine the bread, eggplants, and the remaining ingredients, except for the breadcrumbs.
  3. Preheat the oven to 190 °C (375 °F).
  4. Shape into 12 to 14 croquettes. If the mixture is too wet, add 15 to 30 ml (1 to 2 tablespoons) of breadcrumbs to give it more body. Coat the croquettes with the breadcrumbs and shake off any excess.
  5. Oil the bottom of a baking dish with the remaining oil. Place the croquettes. Bake for about 30 minutes, turning halfway through cooking. Let cool. Garnish with fresh basil.
  6. You can serve the croquettes as a side dish or as an appetizer between two tomato slices drizzled with olive oil.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.