Bean and eggplant croquettes with a green crust

These eggplant and white bean croquettes with a green crust are proof that with simple ingredients it is possible to make tasty and eye-catching dishes! They are great eaten warm or cold, so they are super versatile. You can serve them as a starter or, accompanied with a salad, they make an excellent meal.

This recipe makes about 12 croquettes.

Ingredients for the croquettes:

250 gr (8.82 oz) of peeled eggplant

280 gr (9.88 oz) of cooked white beans

6 Tbsp of breadcrumb

2 Tbsp of olive oil (a little more to brush the eggplant slices)

salt, black pepper, sweet pepper and garlic powder to taste

A bit of oil to grease your hands

Ingredients for the green crust:

50 gr (1.76 oz) of bread

1 clove of garlic

1 generous sprig of fresh parsley

1 generous sprig of fresh coriander

3 Tbsp of olive oil

Ingredients for the sauce:

100 gr (3.53) of peeled pumpkin

1 tsp of tahini

2 Tbsp of olive oil

2 Tbsp of water

2 Tbsp of oat milk

salt, black pepper and sweet pepper to taste

Instructions for the green crust:

- Peel the garlic clove. Wash well the bunch of parsley and the bunch of coriander.

- Place the bread, garlic, parsley, coriander and olive oil in a crusher. Grind these ingredients well. Transfer this crust to a soup plate and reserve.

Instructions for the croquettes:

- Cut the peeled eggplant into thin slices. Brush both sides of each slice with olive oil and then season to taste with black pepper, sweet pepper and garlic powder.

- In a non-stick frying pan, place a drizzle of olive oil and arrange the eggplant slices so that they don't overlap (you probably have to do this process twice). Cook each side of the slices for 2 minutes or until the eggplant is golden and malleable. Reserve.

- Drain the cooked white beans well.

- Place the eggplant slices, white beans and olive oil in a crusher. Grind everything very well. Pour this dough into a bowl.

- Add the breadcrumb to the bowl and mix everything well with your hands, until you get a homogeneous dough.

- Grease you hands with oil, so that the dough doesn't stick to them, and then make about 12 croquettes.

- Pass each of the croquettes through the green crust and place them on a tray greased with oil.

- Place the tray in a preheated oven at 180ºC (356ºF) for 15 minutes.

Instructions for the sauce:

- Cut the peeled pumpkin into small cubes. Cook the pumpkin for 15/20 minutes. Then, drain the water well.

- Grind the pumpkin together with the tahini, oil, water, oat milk, salt and pepper.

- Let it cool a little before serving.

- Serve the croquettes with the sauce.

Enjoy :)