Start by roasting the aubergines. Preheat the oven to 180°C or 350°F. Cut the aubergines in half lengthwise and score the inside by creating a crosshatch pattern. Salt and oil the flesh. Bake for 40 minutes.
Once done, let them cool for a few minutes and scoop the flesh of the aubergines. Set aside to let it cool further.
While the aubergines are cooling, prepare the other ingredients in a large bowl.
Blend in the aubergines for a few seconds until you get a pulp like texture, but not too wet as there still needs to be some chunks.
Mix the aubergines pulp with the other ingredients until you get a dough like consistency. Add more breadcrumbs if the mixture is still a bit runny.
Shape the croquettes to your liking. You should get about 15 croquettes if you shape them like me in oblongs. Roll the croquettes into the breadcrumbs until completely covered. Transfer to a plate and store in the fridge for about 30 minutes, or until you are ready to fry.
In a saucepan, heat up the oil to 170°C/ 340°F. Once the oil has reached the desired temperature, take each croquette and lower it in the oil.
Cook for about 4/5 minutes, until they start to have a light golden colour. Do this in small batches, and repeat until all the croquettes are cooked.
Place them on a paper towel lined plate to remove the excess oil. Sprinkle some flakey salt on top and serve warm with your favourite dip!
