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Friday, June 14, 2013

Chard Eggplant Baked Croquettes

Jokes about its color and shape notwithstanding, these croquettes were consumed hot off the oven without much coaxing by the other adult in the family. Kids could take it or leave it. Rather than deep frying, these are baked and can get dry if left in the oven for too long.

1½ cups finely diced eggplant
2 cups chiffonade chard
1 small onion, finely diced
1 Serrano chili, finely chopped
1 Tbsp finely grated ginger
¼ cup chopped mint and fennel leaves
1 Tbsp sun-dried tomatoes
2 dried ancho pasilla chilies, reconstituted in water
1 cup cooked chick peas
½ tsp salt
1 Tbsp oil

For coating:
2 Tbsp chickpea flour
4-6 Tbsp breadcrumbs


  1. Pre-heat the oven to 400°F
  2. Heat the oil in a pan and sauté all the ingredients, except chickpea, chickpea flour and breadcrumbs
  3. Combine the sautéed ingredients with cooked chickpeas to make a thick dough to shape into croquettes
  4. Add a bit of chickpea flour as needed if the dough is too sticky or loose
  5. Coat with breadcrumbs and bake in a 400°F oven for about 20 mninutes, checking half way
  6. If the inside is not fully cooked leave on for another 5 minutes or until done
  7. Remove from oven and serve with favorite dipping sauces

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