Recipes > Vegetables > Eggplant > Egg Plant Croquettes

Egg Plant Croquettes


  • 1 eggplant
  • 1 medium-sized onion grated
  • 2 green peppers chopped fine
  • 1 well-beaten egg
  • 1/2 cup of fine crumbs
  • 2 teaspoons of salt
  • 1 teaspoon of paprika


Pare the egg plant and then cut in slices and cover with boiling water. Cook until tender and then drain well. Place in a bowl and add onion, green peppers, egg, crumbs, salt, and paprika.

Mould into croquettes and then dip in flour, then in beaten egg and roll in fine crumbs. Fry in hot fat, serve with cream sauce.


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Mrs. Wilson's Cook Book (1920).

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