Eggplant Patties with Olives
Make these easy eggplant patties with olives and herbs and enjoy a delicious, comfort recipe that’s also secretly healthy and high in proteins!
A few weeks ago, I saw a great eggplant patties recipe on a vegetarian TV cooking show. I love eggplants (especially the Eggplant Caviar and Eggplant Spread) so I decided to give it a try. Of course, I forgot to write down the recipe, so I made my own version. The original recipe had eggplants as the main ingredient. In this case, I added lentils too, plus other extra ingredients, like olives and herbs.
They turned out great! I love how the eggplants changed the texture and taste of these patties. My parents said these are the best veggie patties I made! I wouldn’t say they are the best, but they definitely have a special place on my favorite veggie patties recipes list.
In another train of thoughts, I’m planning on developing a new project on Gourmandelle. I want to create cooking videos for my best recipes. I am so excited about this!! I will have to learn a lot about video making with DSLRs, I will also have to invest in some props like microphones, lighting gear etc. and oh… I’ll have to learn Adobe After Effects, Premiere, and some other video editing software. Yep! So much work to do, but it’s wonderful when you do it all will passion!
Eggplant Patties with Olives and Herbs
Ingredients
- 1 cup red lentils
- 1 eggplant
- 1 bunch parsley chopped
- 1 onion diced
- 1 egg or 2 tbsp psyllium husks
- 4 Tbsps nutritional yeast
- 4 Tbsps black olives sliced
- 3 garlic cloves mashed
- ⅓ cup breadcrumbs more or less
- sea salt and ground pepper to taste
- oil for frying
Instructions
- Add lentils in a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes and then remove from heat.
- Strain the lentils very well and put them in a large bowl.
- Cut the eggplant in half and scoop out the pulp. Chop it and put it in the bowl.
- Add the rest of the ingredients, except oil.
- Using a fork, or your hands, start mixing the composition. It has to be sticky and easy to shape. If it’s not it means that you didn’t strain the lentils very good and the composition is too wet. No problem, just add more breadcrumbs until it has a dough-like consistency.
- Cook the patties – bake or light fry.
- Light fry: Spray a non-stick pan with some oil. Put each patty on the frying pan and let it fry about 2 minutes on each side.
Lentils fan? Check out these delicious red lentil recipes: Lentils, Veggies and Mushroom Bake, Red Lentil Creamy Pâté, Red Lentil Veggie Burger Patties with Greens and Creamy Red Lentil Soup .
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Just peel the eggplant with a veggie peeler then chop the flesh – that’s got to be quicker than scooping out! Looks good, though. I would definitely add herbs if I had some to hand. Always looking for new ways to get more eggplant in my life!
This is my favorite recipe from your blog and I really want to thank you. You have so many amazing patties here! 🙂 Keep up the good work with the blog!
You’re welcome, Kim! Thanks! Glad you liked it! 😀
Hi there
I’m uncertain as to whether you use the Eggplant as a whole. You say to cut the Eggplant in half, scoop out the pulp. Chop it and put it in the bowl. Is that the pulp you’re referring to? Or is the pulp discarded and the Eggplant chopped. Rather confusing.
Yes, you scoop out the raw pulp of an eggplant, then chop it into tiny bits. Only the pulp is used for this recipe.
I tried to fry them at first, but they fell apart as soon as the eggplant started to cook and get mushy. I would recommend either pre cooking the eggplant partially or use a muffin tray (which is currently what i am doing). I also opted to put other herbs and spices along the greek sort of idea. What i did fry up tasted very good. Thanks for the great recipe 🙂
Hi Kat!
Sorry to hear that. Don’t know why that happened. I recently discovered a great ingredient – inactive dry yeast flakes. I started adding it in all my vegan patties recipes and it is amazing! It does not only taste great, but it makes the patties stick together and not get crumbly at all. I updated my patties recipes and added this ingredient too. It makes them even better. You should give it a try! 🙂
Hi there – these look great! Do you think they would freeze well pre-frying?
Sure! I actually do this with almost all my patties recipes. 🙂
As vrea sa le incerc si eu . Se pot prepara cu linte verde ? Multumesc,
Sigur! Eu recomand lintea rosie pentru ca se gateste mai repede si are o culoare mai frumoasa. E doar o preferinta personala 🙂 Abia astept sa vad cum iti ies!
These look great but I am confused about the eggplant…do you cook it first? Otherwise, how would you scoop out the pulp? I wouldn’t think the cooking time would be long enough to cook it .
Hi Rhonda,
Thanks! No, you don’t have to cook it first. It will cook when you light-fry or bake the patties. You can scoop out the pulp using a tablespoon. It is best to use small, young eggplants. They have a sweeter taste.
Do you cook the eggplant before forming the patties?
Hi Laura! No, there’s no need to cook it before. I used fresh eggplants for this recipe.
These patties really look amazing! Very unique!
Thank you! So glad you like them!! Maybe you’ll give them a try 😀
What a clever idea, perfect for Lent.
Thanks Heide!! So glad you like it 😀 If you’re going to make these, don’t forget that you can upload your photo in the app above the comment section. Also, any other tips are very welcomed! 😀