* Exported from MasterCook *
Italian Eggplant Croquettes - Polpette di Malanzane
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices day-old Italian bread -- cubed (about 2 ounces)
1/2 cup 1% milk
1 eggplant -- chopped into 1/4-inch cubes
1 3/4 cups plain bread crumbs -- divided
1/4 cup pecorino Romano cheese -- grated
3 tablespoons fresh Italian parsley -- finely chopped
2 tablespoons fresh basil leaves -- finely chopped
1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil -- divided
1 cup no salt added tomato sauce -- for dipping
Place bread in a small bowl, and cover with milk.
Place eggplant in a large saucepan , cover with water, and simmer for 20
minutes or until tender. Drain well. Place in a mixing bowl with 1 1/4
cups bread crumbs.
Squeeze milk out of bread, and add bread to the bowl with the eggplant and
bread crumbs. Stir in cheese, parsley, basil, salt and pepper. Mix well.
Mixture should be thick enough to form balls; if it is too thin, add more
bread crumbs until it holds together.
Pour remaining 1/2 cup bread crumbs into a shallow dish. Form teaspoons
full of the eggplant mixture into 12 equally sized egg shapes. Roll
eggplant into bread crumbs to coat.
Heat olive oil in a large heavy skillet over medium heat. Add the
croquettes to the skillet, leaving space between. Saute for 3 - 4 minutes
per side or until golden. Place eggplant balls on a platter, and serve hot
with tomato sauce on the side for dipping.
Makes 12 croquettes (4 servings of 3 coquettes each)
AuthorNote: Calabrian chefs and housewives are known for their ingenuity
when it comes to creating delicious eggplant recipes. This recipe is one
of my favorite appetizers. Serve it with tomato sauce for dipping.
This flavorful mixture can also be shaped into burger patties for an
excellent alternative to traditional veggie burgers.
Cuisine:
"Italian"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"12 croquettes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 118 Calories; 3g Fat (26.4%
calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg
Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 1/2 Fat.
NOTES : Region: Calabrian
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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