A few of our friends will be out of the country for Thanksgiving, so they decided to have a pre-Thanksgiving dinner party and went with a Mediterranean tapas theme. I just bought a beautiful looking eggplant at the store, so of course my mind jumped to “Plenty.” And its about time, too (I’ve been busy) 😉
So, I have an eggplant and I’m supposed to bring a tapas style dish…I decided on Eggplant Croquettes (pg. 120). Perfect, right?!
I’ve broiled eggplants before, so I knew that process already. It does take a long time (an hour to broil and a half hour to drain), so plan ahead for that! Also, the eggplant reduces in size quite a bit once broiled, so, even thought I got a big eggplant, I didn’t end up with as much as I was supposed to… !
In the meantime, I boiled the potatoes and made the tarragon aioli. I admit, I added more garlic here than called for – I’m a garlic lover. My aioli was still somewhat runny and not the consistency of mayo that Chef said it should be, but I’m hoping it’ll set more while its in the fridge.
Then, once the potatoes were ready to be mashed, I was ready to mix the filling! The filling was easy; only a few ingredients, one being feta, which adds to the mediterranean theme!
Then I rolled out 4 “sausages” (Chef’s term), coated them with breadcrumbs, and in the fridge they went!
After sitting in the fridge for a bit, they were ready to be cut and fried. Every time we attempt to fry something around here, we tend to make a mess. But this was a success! They croquettes fried-up beautifully!
Then a taste test before we took them to the party…
…3 stars. They were a little bland on their own. Much, much better with the aioli, though. Hopefully they’ll be a hit at the party! I did a “fancy” plating 😉 (Mine L; Chef’s R, pg. 121).
PS They were a hit at the party and came to be known as “fancy tater tots” 😉