Smoked Miso Eggplant & Black Garlic Croquettes

Instructions

1. 1

   Prepare the smoker according to manufacturer's instructions, aiming for a temperature of 225°F (107°C). Soak wood chips in water for at least 30 minutes.

   ~30 min
2. 2

   Cut eggplants in half lengthwise, then score the flesh in a crosshatch pattern without cutting through the skin.

   ~10 min
3. 3

   Place the eggplant halves directly on the smoker grate. Smoke for 90-120 minutes, or until the flesh is very tender and easily scoopable.

   ~120 min
4. 4

   Once smoked, scoop out the eggplant flesh into a bowl, discarding the skins. Mash the eggplant flesh thoroughly.

   ~5 min
5. 5

   In a food processor, combine the mashed eggplant, white miso paste, black garlic cloves, soy sauce, mirin, and sesame oil. Process until a smooth, thick paste forms.

   ~5 min
6. 6

   Transfer the eggplant mixture to a mixing bowl. Gradually fold in half of the panko breadcrumbs to help bind the mixture.

   ~3 min
7. 7

   Chill the mixture in the refrigerator for at least 30 minutes to firm up.

   ~30 min
8. 8

   Set up a dredging station: one bowl with flour, one bowl with beaten eggs, and one bowl with the remaining panko breadcrumbs.

   ~2 min
9. 9

   Form the eggplant mixture into small croquettes, about 1.5 inches in length. Roll each croquette first in flour, then dip in the beaten egg, and finally coat generously with panko breadcrumbs, pressing gently to adhere.

   ~15 min
10. 10

    Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer to ensure accuracy.

    ~5 min
11. 11

    Carefully fry the croquettes in batches, about 3-4 at a time, until golden brown and crispy, approximately 3-4 minutes per batch. Avoid overcrowding the pan.

    ~12 min
12. 12

    Remove the croquettes with a slotted spoon and drain on a wire rack lined with paper towels.

    ~2 min