Eggplant croquettes

Recipe for 50 balls

Debic Croquette Salpicon


For 50 servings


125 g Debic Traditional Butter

185 g flour

3 eggplants

500 ml vegetable stock

200 ml Debic Culinaire Original

14 g gelatin sheets


300 g tomato brunoise

5 g tarragon leaves, finely chopped

150 g soft goat's cheese

salt, pepper


300 g flour

400 ml egg whites

500 g breadcrumbs


Eggplant croquettes

Cover the eggplant in tin foil and roast in the oven at 200°C for 15 minutes.

Remove the outer layer of the eggplant and turn into a smooth purée in the blender, together with the cream.

Follow the steps indicated in the basic preparation and add the filling and eggplant purée and refrigerate.

Roll the salpicon first in the flour, dip into the beaten egg whites and roll in the breadcrumbs.