Eggplant Croquette

Ingredients

• 900 g eggplant, peeled & diced
• 142 g raisins
• 113 g Pecorino Romano, grated
• 60 g egg yolks
• 100 g all-purpose flour (for dredging)
• 100 g breadcrumbs (for coating)
• 2 g oregano
• 500 g neutral frying oil
• 3 g salt, pepper, nutmeg
• 300 g red bell peppers
• 227 g canned peeled tomatoes

Preparation

Boil the diced eggplant until soft; drain very well and mash. Mix in raisins, Pecorino, egg yolks, oregano, salt, pepper, and a pinch of nutmeg. Shape into croquettes, dredge in flour and breadcrumbs, then deep-fry until golden.

For the coulis, peel and deseed the red bell peppers, then blend with canned tomatoes until smooth. Strain for a velvety texture. Serve croquettes over a pool of coulis.

🍷 Wine Pairing

Frappato (Sicilia DOC) — bright red cherry, raspberry, rose petal and a subtle herbal note. Its light body and gentle tannins refresh the palate and play beautifully with the sweet pepper coulis and the savory fried croquettes.

IL Frappato valle dellecate vittoria 2022 Shop Frappato at Wine.com Affiliate link (thanks for supporting Tuscany Cuisine)

Nutrition Facts (per serving, approx.)