Eggplant Croquettes

Ingredients and Weight:

• 2 large eggplants (about 1 pound each)
• 1/2 pound ground meat (chicken or pork)
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped garlic
• 2 eggs
• 1 cup all-purpose flour
• 1 cup cornmeal or breadcrumbs
• Oil for frying
• Salt and pepper to taste

Preparation Time:

• Preparation Time: 1 hour
• Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. Peel and cut the eggplants into small cubes. Arrange them on a baking sheet and bake for 20-25 minutes, or until soft and cooked through.
3. While the eggplants are baking, prepare the filling. In a bowl, combine the ground meat, basil, garlic, salt, and pepper. Mix well.
4. When the eggplants are cooked, allow them to cool slightly then scoop out the flesh and mix it with the meat mixture.
5. Shape the mixture into small croquettes and dip each one into flour, then egg, and finally cornmeal or breadcrumbs.
6. Heat oil in a frying pan and fry the croquettes until golden brown on all sides.
7. Serve hot with your favorite dipping sauce or ketchup.

Nutritional Information:

• Calories: Each croquette will have approximately 250-300 calories depending on the size and ingredients used.
• Fat: 15g
• Carbohydrates: 30g
• Protein: 10g

Dish Characteristics:

• The dish combines the flavors of baked eggplant with a hearty meat filling, creating a unique and satisfying dish.
• The croquettes are crispy on the outside and soft on the inside, providing a delicious contrast in texture.
• The dish is easy to customize with different dipping sauces or toppings, catering to different tastes.

User Comments:

• "These eggplant croquettes were delicious! The combination of flavors was amazing."
• "The croquettes were well-seasoned and the texture was perfect. I loved the crispy outer layer."
• "This dish was a great way to use up leftover eggplant. The meat filling was very tasty."

Special Precautions and Tips:

• Be sure to use ripe eggplants for the best flavor and texture.
• When baking the eggplants, be careful not to overcook them, as they should be soft but still hold their shape.
• The croquettes can be made ahead of time and fried just before serving to keep them crispy.