If you’re looking to impress your family and friends with a delightful taste of Greece, then look no further than Melitzanokeftethes, or eggplant croquettes! These crispy, golden bites are not only a feast for the eyes but also a burst of flavor that will transport you straight to a sun-drenched Mediterranean terrace. Made with roasted eggplants, tangy feta cheese, and fresh herbs, these croquettes are perfect as an appetizer or a delicious side dish. Ready to elevate your culinary skills and discover the secrets behind this traditional Greek recipe? Let’s dive into the world of Melitzanokeftethes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large eggplants
- 1 cup breadcrumbs
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Instructions
- Wash the eggplants and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper.
- Roast the eggplants in a preheated oven at 425°F (220°C) for about 40-45 minutes, turning occasionally, until the skin is charred and the flesh is soft and collapsed.
- Remove the eggplants from the oven and let them cool completely. Once cooled, cut them in half and scoop out the soft flesh into a large mixing bowl.
- Mash the eggplant flesh with a fork until it becomes a smooth, slightly chunky mixture.
- Add crumbled feta cheese, chopped parsley, breadcrumbs, eggs, salt, and black pepper to the mashed eggplant. Mix thoroughly until all ingredients are well combined.
- Cover the mixture and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
- Using wet hands, form the mixture into small oval or round croquettes, about 2 inches in diameter.
- Heat oil in a large skillet over medium-high heat, ensuring there's enough oil to cover the bottom of the pan.
- Carefully place the croquettes in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the croquettes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot as an appetizer or side dish, optionally garnished with additional chopped parsley and accompanied by tzatziki or a Greek salad.
Tips
- Choose the Right Eggplants: Opt for large, firm eggplants that are free of blemishes. They should feel heavy for their size, indicating they are fresh and full of moisture.
- Roasting for Flavor: Don’t skip the roasting step! This process caramelizes the sugars in the eggplant, enhancing its flavor and giving your croquettes a deliciously smoky taste.
- Cool Before Mixing: Allow the roasted eggplant to cool completely before mixing in the other ingredients. This prevents the eggs from cooking prematurely and ensures a smoother texture.
- Chill the Mixture: Refrigerating the croquette mixture for at least 30 minutes helps it firm up, making it easier to shape and fry. It also allows the flavors to meld beautifully.
- Fry in Batches: To achieve perfectly crispy croquettes, avoid overcrowding the pan while frying. Fry them in batches to ensure even cooking and a golden-brown exterior.
- Serve with Style: For an authentic touch, serve your Melitzanokeftethes with homemade tzatziki or a refreshing Greek salad. A sprinkle of fresh parsley on top adds a vibrant finish!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 7g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 70mg
