Main Dishesclosetcooking
Curry Eggplant Croquettes with Mango Chutney
Not too long ago I made Eggplant Croquettes and I really enjoyed them. They had an Italian theme of flavours going on with the parmigiano reggiano, the parsley, the marinara and the roasted red pepper
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
📝 Preparation Steps
1
Broil the eggplant until golden brown on both sides, about ⏱️ 7 minutes per side.
medium eggplant (sliced in 1/4 inch thick slices)1egg (slightly beaten)1
2
Let it cool and remove the skin.
3
Place the eggplant, bread crumbs, garlic, curry powder, cilantro, salt and pepper in a food processor and process.
medium eggplant (sliced in 1/4 inch thick slices)1egg (slightly beaten)1cup bread crumbs1/4bread crumbs1 cupgarlic2 clovescurry powder1 teaspooncilantro (chopped)1 teaspoon
4
Grab a small handful of the mixture and form a patty.
5
Dip the patty into the egg and then in the bread crumbs to coat.
medium eggplant (sliced in 1/4 inch thick slices)1egg (slightly beaten)1cup bread crumbs1/4bread crumbs1 cup
6
Heat the oil in a pan.
oil3 tablespoons
7
Fry the patty until golden brown on both sides, about ⏱️ 1-3 minutes per side.
8
Repeat step 4 through 7 until you have used up all of the mixture.
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