Eggplant croquettes

Pierce the eggplants, put them on a foil-lined tray and cook one hour, until completely deflated.

Have the potato baked, peeled and mashed before starting.

Scoop out the eggplant flesh and mash. Add the beaten egg, Parmesan, salt, pepper and feta; bring together gently with a fork and add about half the breadcrumbs.

Divide into four. Roll each portion into a thick sausage about one inch in diameter, then roll in the remaining breadcrumbs on the work surface until completely coated.

Cut each sausage into barrel-shaped pieces (said as 'two and a quarter inch long').

Pour frying oil into a frying pan (said as about three and a quarter inches up the sides), heat until glimmering, and fry the croquettes, adding them gently.