Eggplant croquettes with mushrooms and cheese

Prick eggplants with a fork in several places, bake in oven at 190° until soft (25 minutes).)

Chop oyster mushrooms, fry in a small amount of oil until golden brown, then add mushrooms. oil until golden brown. At the end add 1 tsp. tablespoon. The butter will enhance the flavor of the mushrooms.

Chop garlic, parsley with a knife, grate cheese with a fork

Peel the cooled eggplants from their skin, finely chop them with a knife, like for caviar. You can use a blender, but do not puree it into a paste. Combine prepared ingredients: eggplant, fried mushrooms, cheese, garlic, parsley, raw egg. Stir together.

Then add bread crumbs (I grate loaf on a grater). Salt, pepper, add dry thyme. Let's put it in the fridge for half an hour. The cooled mass is easier to mold.

Make breadcrumbs: mix breadcrumbs with paprika and turmeric.

With hands moistened with water sculpt small balls of croquettes (1 tbsp. spoon. stuff). Roll in breadcrumbs, roll on the palm for breading to stick to the croquettes. Butter and (I advise) sprinkled with semolina or crumbs on parchment, put the croquettes and bake for 25 minutes. at 170° until golden.

From the rest of the mass I made oblong croquettes (2 by 4 cm) of the same mass. I fried them in a small pan in 100g of oil and. oil. They were not dipped completely in oil, just enough oil to reach the middle of the croquettes. They fry very fast. Turn them out on a paper towel.

Prepare a sour cream sauce with mushrooms and herbs for the croquettes

Dice the garlic and mushrooms into small cubes.

Heat oil in a frying pan and fry garlic and mushrooms in small cubes. fry garlic in heated frying pan 1 minute., Add mushrooms, stir and sauté for another 5 minutes. (remember, to intensify flavor, add 1 tsp. spoon. Reduce heat to medium, add sour cream and 50 ml water. Simmer the sauce for 5 more minutes. Taste and season with herbs a minute before making the sauce.

Serve the croquettes as a single appetizer. Serve as a side dish with mashed potatoes or boiled rice

Here's a slice.

The main thing is that this dish opens such a flight of fancy! I first wanted to chop the bell peppers, then I wanted to add nuts (pine nuts or chopped walnuts), and then lots of other things! And with some bright touch, this dish will play a new tune every time. (Loudly, yes?) Anyway, bon appétit!