Eggplant, known as aubergine or brinjal in different parts of the world, can be a really polarizing vegetable. People who cook it often know the little tricks and secrets to make it taste great.
Remove the scorched, carbonised skin from the soft, cooked-through eggplant. Discard all the black ... egg mixture then panko, leaving no bald spots, and refreeze the finished, breaded croquettes.
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