Late summer recipe: vegetarian skewers
Summer is coming to an end, but the craving to have fun in the kitchen with tasty dishes that taste fresh and homemade is far from gone!
So here is a quick idea that is a feast for the eyes, and ideal for a lunch or dinner with friends at the end of September: vegetarian skewers with bread croquettes, eggplant, feta and datterini tomatoes!
NB: the light version of this recipe requires the use of an air fryer or oven. If you prefer, you can opt for the traditional oil fryer.
Vegetarian skewers with bread croquettes, eggplant, feta and datterini tomatoes: ingredients for 8 people
Ingredients for the skewers:
- bread croquettes
- 3 medium eggplants
- 500g datterini tomatoes
- 250g feta
- basil to taste
Ingredients for bread croquettes (approx. 40 croquettes with a diameter of 3 - 4 cm):
- 350g stale bread
- 2 eggs
- 120g grated cheese
- 1 cup of milk
- black pepper to taste
- fine salt to taste
Start first of all with the preparation of the croquettes. Soak the bread in the milk until it softens, then squeeze the bread by hand and transfer it to a bowl. Add the remaining ingredients and mix to obtain a homogeneous mixture. Shape the croquettes and cook them for about 15 minutes in the air fryer or oven, or alternatively in the oil fryer by placing them on a plate lined with a paper towel once they have acquired the traditional golden color. Let them cool off.
Let's now move on to preparing the skewers. Cut the eggplant into circles and grill in a non-stick pan moistened with little oil. In the meantime, cut the datterini tomatoes in half and cut the feta into cubes, and wash the basil leaves well. When the eggplants are cooled, start to line up the skewers, alternating as follows: basil leaf, eggplant, cherry tomato, feta, croquette. To preserve the lightness of the dish, we recommend using only 1 croquette per skewer.
Have a great late summer meal together!