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2Lb of large eggplant
5 ounces of raisins
4 ounces of grated Pecorino Romano
3 eggs yolks
bread crumbs
fry oil salt, pepper, nutmeg
2 each red bell pepper
8 ounces of peeled can tomatoes

Eggplant croquette with "pecorino Romano" cheese on red bell pepper coulis


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Sliced the eggplant long wise, one inch thick then soaked in salted cold water for a hour, cover with a plate to make sure that all the eggplant are under the water, in the mean time put the raisins in warm water to soaked also, about 25 minutes. After the time on the eggplant has arrived blanched the sliced eggplant in salted hot water for about 5 minutes, than strained and squeeze all the liquid out, fine chopped them and keep in a bowl, add the eggs yolks, the cheese, oregano, salt, pepper the raisins, and start to incorporate all the ingredients. Scoop out 24 even balls then put in flour, egg wash and bread crumbs. Then fried them in a hot oil. For the coulis blended raw the red bell pepper without the internal seeds and the white part, together with the peeled can tomato until completely liquid strain it into a fine sieve than poor in a sauce pan and reduce the liquid by fifty percent of the original volume. Serve the warm fried eggplant croquette on the red bell pepper coulis, garnished with a crispy fried julienne eggplant skin.

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