Start by cooking the eggplants over the stove, in the oven, or on the grill.

Let them cool, then cut in half and use a spoon to scoop out the flesh. Chop the flesh with a knife.

Place the chopped eggplant in a mixing bowl. Add the grated garlic, egg, flour, season with salt and pepper, and mix well.

Heat the oil in a skillet.

Drop 1 tablespoon of the mixture into the hot oil and cook on both sides over medium heat.

Drain the eggplant croquettes on paper towels to remove excess oil.

Serve the croquettes hot, warm, or cold.