Go Back
–+ servings
Chiftelute de vinete si linte cu masline si verdeturi Lentils and Eggplant Patties with Olives and Herbs

Eggplant Patties with Olives and Herbs

These easy eggplant and red lentil patties with olives and fresh herbs are a comforting, protein-packed vegetarian dish that's ready in about 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Choose Serving Size 20 eggplant patties

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 the lentils to a pot and cover them with water. From the moment they start boiling, let them boil for about 15 minutes, 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 add it to the bowl.
  • Add the rest of the ingredients, except the 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 you didn't strain the lentils well enough and the mixture is too wet. No problem, just add more breadcrumbs until it has a dough-like consistency.
  • Cook the patties by baking or light-frying.
  • Light fry: Spray a non-stick pan with some oil. Place each patty in the pan and let it fry for about 2 minutes on each side.

Notes

Store leftover patties in an airtight container in the fridge for up to 3 days, and reheat in a pan or oven to keep them crisp. For a vegan version, swap the egg for 2 tablespoons of psyllium husks.