| Wash the aubergines and pierce them in several places. Boil them in salted water until tender. Drain them well,
peel of their skin, remove seeds and mash them well until they become a pulp. Place in a bowl.
Beat the eggs with a fork and mix with the pulp. Add the bread crumb, 1 tspn baking powder, chopped onion and parsley. Work the
mixture until all ingredients are unified. Taste and add salt and pepper as desired. If the mixture is very soft and not thick enough
add more bread crumb or some flour. Shape the mixture into croquettes or balls, dredge flour over them and fry until brown.
Note
To soften the aubergines you can bake them for an hour in 190 C, if you prefer |
