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Aubergine croquettes
- Serves
6
- Difficulty
Easy
Published 2010
My fascination with croquettes started when I was living in Amsterdam, more than a decade ago. As I was often not sober, for all sorts of reasons, I managed to fall in love with a national perversion: warm and cheesy grease balls that came out of a vending machine. I assure you that you’ll be able to enjoy my croquettes with a much clearer conscience. Serve them as a nibble or a starter. You can substitute a much simpler wedge of lemon for the aioli, if you prefer.
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Very tasty, as all Ottolenghi recipes. It took me more than two hours though. My only comment would be that the potato and white bread takes away some of the intensity of flavours
@Yotam, I wonder what to do with the nice oily remains of the aubergine that accumulates below the colander?