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Eggplant Croquettes

We made these delicious vegetarian meatballs one day by accident during Lent, and they have been on repeat ever since!

Eggplant Croquettes


  • 4 medium eggplants, cubed
  • 1 cup crushed feta
  • 1 egg
  • 1 cup grated bread of your choice, we love sourdough
  • 1 garlic clove, grated
  • 3-4 basil leaves, chopped
  • 2 tablespoons fresh parsley
  • salt and black pepper
  • Fancy Peasant GEVOO to pan fry


  • Preheat oven to 400°
  • Transfer eggplant to non-stick parchment paper, drizzle with GEVOO and salt
  • Bake for 15 minutes and let cool
  • In a large mixing bowl, add your eggplant, bread crumbs, feta, egg, garlic, parsley, basil, salt, pepper, GEVOO, and mix well
  • Shape your mixture into small balls and pan fry them in sizzling hot GEVOO until golden brown
  • Drain your meatballs of any excess oil on a paper towel
  • Serve with tomato sauce or whatever you fancy

Watch the video