These Vegan Eggplant Patties are savory, satisfying, and filling. I’ve found they work best in the dehydrator. They tend to fall apart a bit on the stop top in a skillet or frying pan. However, once you’ve prepared them in the dehydrator, you can warm them up in a skillet when you are ready to chow down.
This is a nice base to work with, too, so if you want to add other veggies, nuts, and seeds you are more than welcome to do that. Try adding curry and peas for a twist, too!
Dress Eggplant Patties just like any other patty, or use as an alternative to falafel and top with a Vegan Tahini Sauce.
Now onto a little bit of “news you can use” regarding Eggplant. Did you know that Eggplant is high in chlorogenic acid, which is a plant compound known for its strong antioxidant properties? (1) According to the US Department of Agriculture, chlorogenic acid is the dominant antioxidant in eggplant. It lowers LDL (also known as “bad” cholesterol) and fights free radicals that cause cancer. (1) Chlorogenic acid has anti-mutagenic properties, which can protect and prevent cells from mutating into cancerous cells, while having antiviral properties that help treat and prevent diseases caused by viruses. (1)
- 2 C Eggplant Puree
- 2 C Vegan Bread Crumbs
- 1/2 Small Onion
- 1 T Minced Garlic
- Lemon Pepper (or Lemon Juice, Sea Salt, Black Pepper) to taste
- Grapeseed Oil (for ‘pan frying’)
- Make Eggplant Puree either raw or cooked and blend or food process. Either way you choose, make sure the skin is off before you blend.
- In a food processor add Eggplant Puree, Onion, Garlic, and Lemon Juice and make into a moist batter.
- Then add Bread Crumbs and spices and mix well, either by hand or by pulsing food processor.
- Scoop batter with hands and make ‘balls’ then flatten with spatula.
- Put raw patties on Dehydrator sheets for about 8 hours at 115 degrees remembering to flip half way through.
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