Aubergine croquettes

Name: Aubergine croquettes
Yield: Serves 6
Ingredients: about 200 g dried white breadcrumbs; sunflower oil for frying; 140 g feta, crumbled; 1 large free-range egg, beaten; ½ tsp salt; 20 g Parmesan, grated; 280 g cooked floury potatoes, peeled and broken roughly with a fork; ¼ tsp salt; 60 ml rapeseed oil; 60 ml olive oil; 2 tbsp chopped tarragon; black pepper; 1 free-range egg yolk; 4 medium aubergines; 1 small garlic clove, crushed; 1½ tbsp lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

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.

Ingredients

Method

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The Mighty Aubergine

Tibor Kramer

3 years ago from Germany

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?

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