Aubergine croquettes

    30 min

    This recipe is one of many I have developed to utilise the bounty of aubergines my garden has produced this year. The kids will even love aubergines made this way!

    457 people made this

    Serves: 5 

    • 2 medium aubergines, peeled and diced
    • 150g (5 oz) grated Gruyère cheese
    • 125g (4¼ oz) dried breadcrumbs
    • 2 eggs, beaten
    • handful chopped fresh parsley
    • 1/2 small onion, finely chopped
    • 1 clove garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 250ml (8 fl oz) olive oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place aubergine in a microwave safe bowl and microwave on medium high for 3 minutes. Turn aubergine over and microwave another 2 minutes. The aubergines should be tender, but cook another 2 minutes if they are not. Drain any liquid from the aubergines and mash.
    2. Combine cheese, breadcrumbs, eggs, parsley, onion, garlic, salt and pepper with the mashed aubergine. Mix well.
    3. Shape the aubergine mixture into patties. Heat oil in a large frying pan. Drop aubergine patties one at a time into pan. Shallow fry both sides of each patty until golden brown, approximately 5 minutes on each side (turn only once). Patties can be frozen before frying and cooked later.


    If you don't have Gruyère to hand, feel free to use Cheddar or any other cheese you wish.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (386)


    Something else. Instead of frying I baked these at 180 for 10 minutes each side.  -  27 Jun 2011


    My vegetarian daughter loved these. Thanks for the recipe.  -  27 Jun 2011


    Tasty! I used home-grown Japanese eggplants, split them in half, drizzled some olive oil over them and baked them in the oven for 20 minutes at 350°. That gave them a nice roasted flavour. I used a fancy Mexican cheese blend instead of just cheddar and added Italian seasonings and cumin to the cheese mix. I then baked the patties for 20 minutes total, flipping them after 10 minutes. Thanks!  -  31 Jul 2007  (Review from Allrecipes US | Canada)