I want to light clothing and sun on your skin, the warm breeze and scent of flowers, picnic on the lawns and walks on the beach, soak your feet in and convince yourself that maybe it's still a bit 'cold but it will not be the first to venture still very wet. I feel so about ten days and take advantage of every spare moment to be outdoors. The forecast for next weekend, in fact, are not so encouraging for those (like me) has already pulled out of the closet custom, but in short, now we're almost there.
Thus came the first aromatic plants to give a hint of green in my kitchen and a touch of freshness to dishes. And the other day I got groped by eggplant that, of course, are not in season, but they were super nice and tender. I wanted to mix them with feta, but not by the usual pasta, so I tried to make croquettes, fragrant basil and mint. They are so good, to serve as an appetizer, perhaps accompanied by greek yogurt.
Ingredients (for about fifteen meatballs):
1 large eggplant
100g feta
1 small egg 1 clove garlic, chopped mint and basil
breadcrumbs salt and pepper to taste
frying oil
Wash the eggplant and cook whole. I usually put in the oven for about 40 minutes, but this time I tried to use the microwave (12 minutes maximum power is sufficient). Picked up the flesh with a spoon and discard the liquid that has formed. Put the pulp into a bowl (mashed with a fork or chopped with a knife), along with crumbled feta cheese with your hands. Add the chopped herbs and the egg, salt and pepper and add the breadcrumbs needed to get the right consistency to form croquettes (half an hour in the fridge helps to have a harder compound and add less bread). Brush up in breadcrumbs and then fry the croquettes until golden.
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