• Red Sauce Recipe - Roasted Eggplant Croquettes

    This week's recipe - Roasted Eggplant Croquettes

    If you're anything like us, most of these tasty two-bite-sized morsels will be eaten long before they make it to the table.  Do your best to exercise some self control... or just make more.  Your choice.  

    Post your creations to @AtlanticAveCo on Twitter, Facebook, and Instagram!

    Roasted Eggplant Croquettes, and Red Sauce Topping

    You'll need:
    About 2 pounds eggplant, peeled
    1 cup cooked quinoa (a more traditional route here is to use breadcrumbs.  Totally fine - use about 1/2 cup.)
    3 tablespoons parsley, chopped very fine
    2 garlic cloves, peeled and chopped very fine
    1 egg
    3 tablespoons freshly grated parmigiano-reggiano cheese
    Black pepper
    2 tablespoons extra virgin olive oil
    Vegetable oil
    Flour, spread on a plate
    1) Preheat oven to 375°.

    2) Slice the eggplant, approx. 3/8 inch, brush with olive oil, salt, and place in the oven until tender, about 25-30 minutes.  

    3) In the meantime, in a large mixing bowl combine the quinoa (or breadcrumbs), parsley, garlic, cheese, egg, and salt and cracked black pepper to taste.

    When the eggplant is finished, chop it finely and combine with the other ingredients, mixing thoroughly.   


    4) Shape the mixture with your hands into a number of small croquettes, about 2-3 inches in length.  

    Pour enough vegetable oil into a frying pan to come up 1/2 inch up the sides, and turn the heat to high.  When the oil is very hot, turn the croquettes in the flour, and slip them into the pan.  Do not put in any more at one time than will fit loosely, without crowding the pan.

    When they have formed a nice dark crust on one side, turn them, do the other side, then use a slotted spoon or spatula to transfer them to a cooling rack or paper towel lined dish.  Salt immediately!  This will make a huge difference in taste.  


    5) These can be served hot as a main course, or lukewarm as an appetizer or finger food.  We topped them with some fresh mozzarella cheese, and Atlantic Ave. Red Sauce, to make mini eggplant parm croquettes.  Enjoy!


    Now it's your turn: try the recipe and post the result to @AtlanticAveCo's Twitter, Facebook, and Instagram!  

    See you next weekend with another recipe. - The Atlantic Ave. Company
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