Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds whole eggplant
  • 1 pound potatoes
  • 1 egg (beaten)
  • 4 ounces goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups panko breadcrumbs
  • Oil for frying

Instruction

  • Preheat oven to 400°F and line a baking sheet with foil. Prick the eggplant all over with a knife, and roast for about an hour, turning halfway through, until soft and smooshy.
  • When cool enough to touch, scoop out insides into a colander set in the sink, and let drain for 30 minutes.
  • Meanwhile, peel, dice, and boil the potatoes until easily pierced with a fork. Drain and put potatoes into a large bowl and mash.
  • Once the eggplant is drained, add it to the potatoes. Stir in egg, goat cheese, salt, pepper, and enough breadcrumbs so that the mixture holds shape, but is still sticky.
  • Put remaining breadcrumbs into a shallow bowl or plate. Form eggplant mixture into patties and roll in breadcrumbs, then transfer to a lined baking sheet.
  • Chill patties in the refrigerator for at least 20 minutes. (If you're freezing any, do so after the 20 minute fridge visit.)
  • Heat oil in large frying pan over medium. Fry croquettes in small batches, making sure not to crowd the pan, for about 3 minutes total.
  • Transfer to paper towels to drain and serve with aoili, vinaigrette, or just a squeeze of lemon juice.