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1
Preheat oven to 450 degrees Fahrenheit.
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2
Pierce eggplant with fork in several places and place on lined baking sheet.
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3
Bake for 30-40 minutes until skin has darkened and fruit has begun to collapse.
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4
While eggplant cooks, slice tomato into 1/4 inch slices and salt.
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5
Place in colander over bowl or on paper towels and allow to drain.
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6
Discard the liquid.
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7
Once eggplant has finished baking and as it is cooling, pat tomato slices dry and dice.
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8
Pat dry again if necessary to keep fairly dry.
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9
In a medium sized bowl, combine tomatoes with garlic, peppers, lime juice, cilantro, turmeric, cumin and garam masala.
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10
Puree eggplant then add to tomato mixture, along with egg and 1 cup bread crumbs.
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11
Mix thoroughly.
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12
Salt and pepper to taste.
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13
Let sit 5-10 minutes to allow bread crumbs to soak up any moisture.
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14
Shape mixture into 1 1/2-inch balls.
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15
Roll balls in remaining breadcrumbs and place on parchment covered baking sheet.
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16
Bake at 450 degrees Fahrenheit for 30-40 minutes or until lightly browned.
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17
Serve warm, alone or with your favorite chutney.
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18
NB: I use Panko breadcrumbs which gives a crunchy exterior and contrasts nicely with the tenderness of the croquette.
