What can we invent to make our children eat aubergines? Aubergine croquettes of course!
Aubergines are a very versatile vegetable but usually children don't like it. I love aubergine-based dishes like Pickled Aubergines, Parmigiana Aubergines or Stuffed Aubergine Rolls. Unfortunately children don't like them at all. I don't know, I think children doesn't like seeing the dark colour of the peel or the undefined colour of the pulp. So that's how you can disguise the aubergine aspect transforming them into great croquettes like I did with these Red Potatoes and Aubergines Croquettes
Croquettes are a very precious subterfuge with children. You can prepare them with everything you want and they eat them with pleasure. Maybe for their round shape, or for the bread-crumbs that covers strong tastes. However, up for croquettes! I have got many meatballs recipes too on this website such as the Spinach Meatballs, the Lentil Meatballs or the Genoese Pesto Meatballs.
I must say my daughters love these aubergine croquettes. They eat them one after the other with their own hands and they are very happy to do that!
I and my husband love them too because they are a very quick and tasty summer side-dish. We eat them even cold and I think they are even better!!!! You can also offer them as a starter for a dinner.
- 500 g Water
- 600 g Aubergines
- 2 Eggs
- Some Basil Leaves
- 120 g Bread-crumbs (+ more for the covering)
- 60 g Parmigiano Reggiano Cheese
- Salt to taste
- Extra-Virgin Olive Oil to fry
How to prepare the Aubergine Croquettes
Put basil leaves in the bowl. Grind 5 Sec. Speed 7. Put aside.
Cut aubergines into pieces and put them in the Varoma tray.
Pour water in the bowl, put the lid on and place the Varoma tray. 20 Min. Temp. Varoma Speed 1.
Remove the cooking water, put the aubergines inside the bowl and add the eggs, the breadcrumbs, the ground basil, the parmesan cheese and the salt. Amalgamate. 10 Sec. Speed 6.
Now shape the mixture into many small balls. Cover with bread-crumbs and fry in abundant olive oil.
You can add more parmesan cheese according to your taste. The mixture must not be too much solid but a little bit softish. But if you think it gets too much soft with these quantities, you can add some more bread-crumbs or parmesan cheese to the mixture.
Translated from the Italian recipe
Polpette di Melenzane col Bimby