How to make
Wash the eggplant and without drying it and peeling it, cut it in half lengthwise and place it with the cut part down in a baking pan onto baking paper.
Drizzle them a little olive oil and salt and put the baking pan in the oven, preheated to 200 degrees for 20-30 minutes or until they have completely softened and are ready.
Once they cool down, strain the water that it has released, peel the eggplant pieces and place them in a bowl with tofu, garlic, breadcrumbs, chives, salt and dried parsley.
Blend until a smooth and thick mixture is obtained. The density may vary depending on how fleshy the eggplant you used is.
If you find the mixture too thin, you can add more breadcrumbs or tofu. For a non-vegetarian option, you can add a little cream or processed cheese.
With wet hands, form round croquettes and roll them in breadcrumbs. Arrange them onto baking paper or in a pre-greased pan.
Drizzle them with olive oil and bake them in a preheated oven at 190 degrees for about 20 minutes or until they aquire an appetizing color.
Serve them on sticks and you can garnish them with red pepper vegetable spread or tomato chutney.
The vegetarian eggplant tofu croquettes are ready.
