Smoky Eggplant Croquettes Recipe
"By placing whole, unwashed, plain and naked globe eggplants directly onto the stovetop burner grate and letting them burn until charred, hissing and collapsed, you bring a haunting smokiness and profound silkiness to the interior flesh that will have you hooked for the rest of your life This way of cooking eggplant is a revelation in itself — easy, yet exciting and engaging — and requires nothing more of the home cook than a little seasoning at the end to be enjoyed, as is But biting into a warm, crisp, golden ..."
INGREDIENTS
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2 large globe eggplants (about 2 1/2 pounds total)
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3 tablespoons extra-virgin olive oil
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4 garlic cloves, peeled
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Kosher salt
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1 cup all-purpose flour
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3 whole eggs, beaten with 1/4 cup water
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2 cups panko bread crumbs, ground as fine as freeze-dried instant milk, or plain fine bread crumbs
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Canola, grapeseed or other neutral oil, for stovetop shallow frying
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Lemon wedges, for serving
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