4 Recipes with Eggplant

For the eggplant croquettes

Sauté the diced eggplants, onion, garlic, pepper, salt, thyme, and olive oil in a pan for 7–8 minutes.

Set aside to cool for 15–20 minutes.

Then 15 min of waiting

Mash the boiled potatoes with salt and pepper in a bowl.

Mix in the cooked eggplant mixture, egg, oregano, parsley, flour, and crumbled feta cheese.

Shape the mixture into small balls and coat them in flour.

Fry the balls in sunflower oil for 2–3 minutes until golden brown, then serve with Greek yogurt.

For the eggplant dip (any time)

Char the eggplants and red bell pepper directly over gas flames for 15–20 minutes until black and softened.

Cover with plastic wrap and let them cool for 10–15 minutes.

Then 10 min of waiting

Peel, chop, and transfer the eggplants and pepper to a bowl.

Stir in olive oil, white wine vinegar, garlic, spring onion, parsley, salt, and pepper, then serve with grilled bread.

For the eggplant meat rolls (any time)

Combine ground beef, parsley, cumin, salt, and pepper in a bowl, then refrigerate.

Whisk flour, cornstarch, salt, beer, and egg yolk to form a batter and set aside.

Slice the eggplant thinly lengthwise with a mandoline slicer.

Spread a thin layer of the ground meat mixture onto each eggplant slice and roll tightly.

Dip the rolls into the batter, fry in sunflower oil for 3–4 minutes until golden, and serve with lemon wedges.

For the crispy fried eggplant cubes (any time)

Mix water, salt, and white wine vinegar in a bowl.

In a tray, mix flour, cornstarch, and salt.

Cut eggplants into cubes and soak in the liquid mixture for 10 minutes.

Then 10 min of waiting

Drain the cubes, coat in the flour mixture, briefly dip back into the liquid mixture, and coat in flour again.

Fry in sunflower oil for 4–5 minutes until crispy and golden brown.