Croquettes with eggplant
Eggplant holds a special place in the diet of Orthodox monks here on Mount Athos, prized for its rich vitamin content and nutritional value. Although we typically consumed on days of catalysis due to the inclusion of cheese and butter, this simple recipe remains a favorite. Elevate your dining experience by pairing these eggplant croquettes from Mount Athos with a side of tahini spread.
We bake our eggplants upside down for about 1 hour (depending on the size of the eggplant).
Then, we open them in two with a knife.
With the help of a spoon we take only the crumbs.
We chop the crumb.
We add the cheeses, oregano, pepper and a little salt.
We mix well.
We beat the eggs well in a bowl.
We add spoonful of our mixture into them.
We roll the croquettes in the egg and then roll them in the breadcrumbs.
We fry on a very low heat.
Portions may vary depending on the size of the eggplant.
We can make the recipe with fasting cheeses and vegetable butter if we want.
Be careful not to add too much salt because the cheese will make our dish very salty.
We fry on a low heat, because otherwise they will be burn on the outside and be raw on the inside.
