Eggplant & Fetta Croquettes – Straight from the Pomodoras Restaurant Menu
There are some dishes that just never go out of style—like our beloved Eggplant & Fetta Croquettes, once a star on the Pomodoras Restaurant menu. Crisp on the outside, creamy and savoury on the inside, these croquettes are the kind of thing guests asked for again and again.
Now, we’re sharing this comforting, Mediterranean-inspired recipe so you can bring restaurant-quality cooking into your own kitchen.
And the secret to elevating the whole dish? A drizzle of Pomodoras Lemon & Thyme Balsamic Dressing—adding just the right amount of zesty brightness to cut through the richness and make every bite sing.
Why You’ll Love These Croquettes
- Crispy, golden exterior with a soft, cheesy centre
- Vegetarian-friendly but hearty enough to please meat lovers
- Uses seasonal eggplant, perfect for spring and summer entertaining
- A great way to get the whole family eating (and loving) eggplant
Chef Tips: How to Slice Eggplant Like a Pro
Slicing eggplant right is the key to smooth prep and even cooking.
- Use a sharp knife or mandoline for uniform slices
- Slice into 1cm-thick rounds or long strips depending on your preferred croquette shape
- Salt and drain the slices first to remove any bitterness and excess moisture—just 15 minutes will do!
What Makes These Croquettes Pop?
The combination of roasted eggplant, creamy fetta, fresh herbs, and Pomodoras Lemon & Thyme Balsamic Dressing is pure magic. The balsamic brings a fresh citrus lift with earthy thyme notes, balancing the richness of the filling and adding a finishing zing.
How to Serve
These croquettes are incredibly versatile. Try them:
- As a starter or tapas-style nibble
- On top of a fresh salad with rocket and cherry tomatoes
- With a yoghurt or lemon aioli dip on the side
- As a vegetarian main alongside quinoa or couscous
Pro Tip: Make Extra!
You can prep these croquettes ahead of time and freeze them—perfect for dinner parties, lazy Sundays, or anytime you want a gourmet bite with zero effort.
Real Restaurant Flavour, Made Easy
At Pomodoras, we believe beautiful food doesn’t need to be complicated—it just needs quality ingredients and a little love. That’s why our Lemon & Thyme Balsamic Dressing is the hero in this recipe. It ties everything together, just like it did at the restaurant.
Whether you’re cooking for friends, family, or just spoiling yourself, these eggplant & fetta croquettes will hit the spot.
Eggplant & Fetta Croquettes – Straight from the Pomodoras Restaurant Menu
Course: Starter, Light Meal, CanapesCuisine: Gluten Free4-6
servings40
minutes10
minutesIngredients
200g Australian Fetta
Zest of 1 lemon
5 springs of chopped rosemary
36 slices of eggplant (sliced on a machine or mandile for thin slices)
To Coat – 100g corn flour, 300g Gluten Free Corm flakes
(blend fine like bread crumbs)To Serve – Rocket, roast almond slices, macadamia oil, Pomodoras Lemon and Thyme Balsamic Dressing
Directions
- Mix fetta, lemon zest & rosemary together, then portion into 18 even rounds
- Steam eggplant slices for 5 minutes, then lay on bench x 18 piles (2 per individual pile with grains going different ways)
- Place fetta rounds at one end of the eggplant and fold/roll, then place in fridge to set for 1 hour
- Get your mixtures ready into 2 bowls ,1 x mix corn flour with 150ml of water to form a “slurry” and the other the crushed cornflakes
- Coat the croquettes one at a time in the slurry and then straight in the crushed cornflakes, lay on tray
- Heat deep fryer to 170 degrees, add croquettes 6 at a time until golden brown
- To Serve season with salt, place on top of tomato compote, finish with a rocket & roast almond salad drizzled with macadamia oil & lots of Pomodoras Lemon & Thyme Balsamic Dressing
