EGGPLANT CROQUETTES (ROUMANIAN)

EGGPLANT CROQUETTES (ROUMANIAN)

These savory eggplant croquettes offer a delightful taste of traditional Roumanian cuisine, perfect for a comforting appetizer or side dish. The combination of tender eggplant, eggs, and breadcrumbs creates a satisfying texture, while the frying process yields a golden-brown, crispy exterior. Serve these flavorful croquettes with a dollop of sour cream or a squeeze of lemon for an extra burst of flavor.

Ingredients

  • 1 medium Eggplant
  • 2 large Eggs
  • 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
  • 2 tablespoons Matzoth meal (or breadcrumbs) (Originally matzoth or white flour or bread crumbs.)
  • 4 tablespoons Butter (or oil) (Originally butter or oil. Quantity estimated (not specified in original recipe))

Instructions

  1. 1Peel the eggplant. Place the eggplant in a pot of hot water and boil until tender, about 10-15 minutes. Drain the eggplant thoroughly.
  2. 2In a bowl, mash the cooked eggplant. Add the eggs, salt, pepper, and matzoth meal (or breadcrumbs). Beat the mixture together until well combined.
  3. 3Heat the butter (or oil) in a skillet over medium heat. Drop spoonfuls of the eggplant mixture into the hot oil. Fry the croquettes for about 2-3 minutes per side, or until golden brown and crispy.
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