Aubergine and Potato Croquettes with Garlic Mayo

Garlic Mayo

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 300 g sunflower oil
• 1 garlic clove
• 1 medium egg
• 1 tsp dry sherry
• 20 g lemon juice
• ½ tsp fine sea salt

Aubergine and Potato Croquettes

• 4 aubergines (approx. 1000 g), halved lengthways
• 1 Tbsp olive oil, plus extra, for greasing
• 4 pinches fine sea salt
• 500 g water
• 280 g floury potatoes (e.g. Maris Piper), halved
• 200 g feta cheese, cut in pieces
• 1 medium egg
• 100 g breadcrumbs (see tip)
• 100 g breadcrumbs
• frying oil (e.g. sunflower or vegetable)