2 large eggplants
1 teaspoon crushed garlic
2 tablespoons roasted pinenuts
1 cup of breadcrumbs
2 tablespoons chopped fresh mint
1 tablespoon lemon juice
1-2 tablespoons olive oil
salt and pepper to taste
1 onion, finely chopped
1 teaspoon crushed garlic with a little olive oil
1 can of peeled tomatoes
1 tablespoon tomato paste
2 tablespoons chopped parsley
Rinse and dry eggplants, then put them in a casserole dish in a moderate oven (350 F) for an hour.
Test with a skewer to check they have softened. Take out of the oven, allow to cool, then peel off the skin. Place flesh in a bowl with the other ingredients and mix well. The mixture should have the consistency of rissoles.
Shape into croquette shapes and fry in olive oil, turning to cook all over. Serve with fresh tomato sauce.
Cook chopped onion and garlic with a little olive oil. Add canned tomatoes tomato paste. Finish off with chopped parsley.