The moment that I posted this vegetarian croquette recipe online, I had a flood of messages in my Instagram & Facebook inboxes, as well as comments on my post. I’ve heard you loud and clear: you WANT this recipe, and you want it NOW!

A few kitchen notes before getting started

Plan ahead – set aside a couple of hours to roast and then cool the eggplant. You can do this up to a day in advance. You can store the roasted eggplant in the fridge, covered, until ready to use.

The best kitchen tools to use

Your hands! And, some kitchen shears (scissors). Seriously. Just make sure your nails are trimmed and your hands are washed. Your hands are your best tools. You’ll also find an ice cream scoop handy to measure out your meatballs and ensure they’re the same size. I LOVE these ones, use them for everything, including measuring cupcake batter to drop cookies.