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Dans la lune

June 2, 2016

Eggplant croquettes

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Eggplant croquettes

Print this recipe
Persons
5
Eggplant croquettes

Ingredients

  • -A-
  • 1 tbsp vegetable oil
  • 2 eggplants (about 500g) - cut into about 1cm cubes
  • 5 garlic - finely chopped
  • 1 onion - finely chopped
  • 2 tbsp olive oil

  • -For the seasoning : B-
  • 1 tsp kosher salt
  • 1 tbsp tsuyu
  • 1 1/2 tbsp soy sauce
  • 1 tbsp mayonnaise
  • 20g scallions (optional) - finely chopped
  • -C-
  • 50g panko / bread crumbs
  • 2g aonori / seaweed
  • 1 tsp garlic powder

  • 50g grated cheese
  • 1/2 tsp fine salt

For the steamed rice :

  • 2 rice cooker cups uncooked rice - about 300 g - wash and drain
  • 2 rice cooker cups water

Instructions

  • 1. Combine all the ingredients for the steamed rice into a rice cooker and cook according to your manufacturer instructions.
  • 2. Heat 1 tbsp vegetable oil in a fry pan, and fry garlic until fragrant. Add onion and eggplants and continue stif frying until they becomes wilted or until golden. Let cool down.
  • 2. Add the lukewarm eggplants mixture and 2 tbsp oilve oil in your food processor and process until the puree is silky-smooth.
  • 3. Place back the puree in the fry pan and add all the seasoning ingredients "B", continue stir frying to combine the sauce evenly. Remove from the heat.
  • 4. In a bowl, mix the cooked rice and eggplants mixture to combine evenly using a rice paddle or a wood spatula. Add grated cheese and salt (to taste), mix well.
  • 5. In a small fry pan, add panko/bread crumbs, aonori (optional) and garlic powder. Fry them till lightly brown. Set aside.
  • Pre-heat your oven to 190C degrees.
  • 6. Make a round shape balls with rice and eggplants mixtures. Coat with the toasted panko. Press the panko well by hands to make sure it adheres to the rice balls.
  • 7. Bake in the oven for about 20 to 30 mins.
  • Serve hot!
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