I decided that since I have been bad with updating for the past 2 months or so, this week I will be good and give you 3 recipes!
This recipe was inspired by Manu’s Menu eggplant patties. In my version though there are lentils in the patties. I had leftover lentils an I figured they would work well to make patties.
And they did! the result where super soft pattes with a flavor profile close to that of Middle Eastern dishes (well of course that might be because I added Middle Eastern spices to it).
By the way, eggplants are a great substitute for meat and I served my patties with pita bread and tomato sauce. They made for a really nice dinner and they are much better than those vegetarian patties you buy frozen at the supermarket!
Eggplant and lentil patties
- 3 small eggplants or 1 large
- 1 egg
- 1/2 cup cooked lentils
- spices (I used a blend for Middle Eastern meatballs)
- breadcrumbs as needed
- corn flour
- extra virgin olive oil
- First slice your eggplants in half lengthwise and cook them in a 400F oven for about 30 minutes or until soft.
- When the eggplants are ready, skin them and combine the eggplant and the lentils in a chopper and mix until pureed.
- Transfer the mixture to a bowl and add in the other ingredients. Start with mixing in the egg, the spices and the salt and pepper. I used middle Eastern spices, but basil, oregano or Mediterranean herbs would work great too!
- Then add in the breadcrumbs. Keep adding breadcrumbs until you have a more or less manageable dough. The dough should stay soft, but should be dry enough for you to handle and form into patties.
- Flour the patties with the flour. I like to use cornflour, because I find it gives a bit more of a crunch than regular flour when it is fried.
- Shallow fry the patties in the olive oil until browned on both sides. Serve hot with a bit of tomato sauce and your favorite side. Or make it a hamburger of sort by putting it in a bun or a pita as I did.