VEGAN croquettes with Shiitake and Eggplant

The vegan Shiitake and Eggplant croquettes are a tasty and nice idea for an aperitif or a packed lunch on these beautiful days! Crispy on the outside and soft on the inside, they will also appreciate them, perfectly balanced, rich in fiber and vitamin D and 100% vegetable!

Difficulty ⭐⭐ | 30 min.

Ingredients

• 200 g wholemeal couscous
• 1 sachet of dried shiitake mushroom granules
• an organic aubergine
• 1 clove of garlic
• 125g organic natural tofu
• extra virgin olive oil to taste
• Salt to taste
• chili pepper to taste

Let's prepare them together!

First, cut the aubergine into pieces of more or less equal size and pour them into a pan with a clove of garlic, a drizzle of extra virgin olive oil and a pinch of salt, then cook over a medium heat, adding a little water if necessary. to help cooking.

Meanwhile, prepare the couscous: boil 200mL of salted water and once ready add it to the couscous together with a spoonful of extra virgin olive oil, mix well, then cover with a cloth and leave to rest for the required time.

Once the aubergines are ready, take half of them and set them aside, put the other half in the blender with the natural tofu, previously cut it into cubes, add a drizzle of extra virgin olive oil and a pinch of chilli pepper and blend everything until you obtain a homogeneous cream.

Add the cream just obtained to the leftover aubergines, then add the grainy couscous and a sachet of dried shiitake mushroom granules and mix well using a spoon.

At this point, line a baking tray with baking paper and prepare the croquettes with your hands. Bake at 180° for 10min and once ready serve with a spinach sauce!

And...the Vegan Shiitake and aubergine croquettes are ready!

Enjoy your meal!

Recipe for couscous and aubergine croquettes with spinach sauce - Italian Cuisine