Eggplant croquettes

Ingredients

• -A-
• 1 tbsp vegetable oil
• 2 eggplants (about 500g) - cut into about 1cm cubes
• 5 garlic - finely chopped
• 1 onion - finely chopped
• 2 tbsp olive oil

• -For the seasoning : B-
• 1 tsp kosher salt
• 1 tbsp tsuyu
• 1 1/2 tbsp soy sauce
• 1 tbsp mayonnaise
• 20g scallions (optional) - finely chopped
• -C-
• 50g panko / bread crumbs
• 2g aonori / seaweed
• 1 tsp garlic powder

• 50g grated cheese
• 1/2 tsp fine salt

For the steamed rice :
• 2 rice cooker cups uncooked rice - about 300 g - wash and drain
• 2 rice cooker cups water

Instructions

• 1. Combine all the ingredients for the steamed rice into a rice cooker and cook according to your manufacturer instructions.
• 2. Heat 1 tbsp vegetable oil in a fry pan, and fry garlic until fragrant. Add onion and eggplants and continue stif frying until they becomes wilted or until golden. Let cool down.
• 2. Add the lukewarm eggplants mixture and 2 tbsp oilve oil in your food processor and process until the puree is silky-smooth.
• 3. Place back the puree in the fry pan and add all the seasoning ingredients "B", continue stir frying to combine the sauce evenly. Remove from the heat.
• 4. In a bowl, mix the cooked rice and eggplants mixture to combine evenly using a rice paddle or a wood spatula. Add grated cheese and salt (to taste), mix well.
• 5. In a small fry pan, add panko/bread crumbs, aonori (optional) and garlic powder. Fry them till lightly brown. Set aside.
• Pre-heat your oven to 190C degrees.
• 6. Make a round shape balls with rice and eggplants mixtures. Coat with the toasted panko. Press the panko well by hands to make sure it adheres to the rice balls.
• 7. Bake in the oven for about 20 to 30 mins.
• Serve hot!

https://www.atelierlalune.com/2016/06/eggplant-croquettes/

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