Eggplant Patties with Olives

Chiftelute de vinete si linte cu masline si verdeturi Lentils and Eggplant Patties with Olives and Herbs

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!

Lentils and Eggplant Patties with Olives and Herbs recipe

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Eggplant Patties with Olives and Herbs
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Make these easy eggplant patties with olives and herbs and enjoy a delicious, comfort recipe that's also secretly healthy and high in proteins!
Serves: 20 eggplant patties
  • 1 cup red lentils
  • 1 medium eggplant
  • 1 bunch parsley, chopped
  • 1 medium onion, diced
  • 2 Tbsps psyllium husks (or one large egg)
  • 4 Tbsps nutritional yeast
  • 4 Tbsps sliced black olives
  • 3 garlic cloves, mashed
  • breadcrumbs – about ⅓ cup, more or less
  • sea salt and ground pepper, to taste
  • oil, for frying
  1. 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.
  2. Strain the lentils very well and put them in a large bowl.
  3. Cut the eggplant in half and scoop out the pulp. Chop it and put it in the bowl.
  4. Add the rest of the ingredients, except oil.
  5. 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.
  6. Cook the patties – bake or light fry.
  7. 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 and Eggplant Patties with Olives and Herbs vegan recipeLentils and Eggplant Patties with Olives and Herbs vegan

Lentils fan? Check out these delicious red lentil recipes: Lentils, Veggies and Mushroom BakeRed Lentil Creamy PâtéRed Lentil Veggie Burger Patties with Greens and Creamy Red Lentil Soup .

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

18 Comments on “Eggplant Patties with Olives”

  1. 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!

  2. 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.

    1. Yes, you scoop out the raw pulp of an eggplant, then chop it into tiny bits. Only the pulp is used for this recipe.

  3. 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 🙂

    1. 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! 🙂

    1. 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!

  4. 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 .

    1. 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.

    1. 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! 😀

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