Melitzanokeftethes (Eggplant Croquettes)

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~ Ingredients: ~ Eggplants as many as it take to make 2 cups of pulp. ~ 1 1/2 cup of breadcrumbs ~ 1/2 a cup of Kefalotiri Cheese grated (substitute Romano or Parmesan) ~ 2 eggs ~ 1 tsp of baking powder ~ 2 tbsp of parsley finely chopped ~ 1 tbsp of finely chopped onion ~ Salt and pepper to taste ~ Olive oil for frying

 

~ When you buy the eggplants, chose the once with a lot of meat on them and not too many seeds. ~ Clean and wash the eggplants and boil them in salted water piercing them with a fork in 2-3 places. ~ When they are cooked, drain them well and peel the skin off. ~ Using a blender, blend the peeled eggplants into a pulp (pureed). ~ Measure 2 cups of pureed eggplants and place in a large bowl. ~ If you have more than 2 cups of pureed eggplants, adjust the rest of the ingredients if you are going to use it. ~ Add the breadcrumbs, grated cheese, eggs, baking powder, parsley onion and salt and pepper to taste. ~ Knead all ingredients well by hand until the mixture becomes homogeneous. ~ Cover the bowl with plastic wrap and place in the fridge to rest for about 1 hour. ~ Using your hands, shape the mixture into small ball or cylindrical croquettes or any other shape you want. ~ Heat up enough oil in a frying pan and fry a few at a time from all sides until they are lightly brown. ~ Take them out of the frying pan and place them on a kitchen paper towel to drain any excess oil. ~ Melitzanokeftethes (Eggplant Croquettes) are usually served hot as a side dish, a snack, as a main dish with Greek Salad or as a Greek Hot Appetizer (Mezes). ~ Good luck and bon appétit.