Makes 30 ish. Great for a potluck. Vegan and Gluten Free
1 medium onion, finely chopped
5 cloves garlic, crushed
800g eggplant/aubergine (approx. 3 medium), chopped into approx. 2cm pieces
75g dried sundried tomatoes, chopped finely (not the oily ones – ceres organics and some other places do the dry ones – look out for them).
2 heaped teaspoon italian herbs
100g pitted kalamata olives, roughly chopped
2 teaspoon curry powder
2 tablespoon tahini
4 cups well cooked brown lentils (or any whole lentil)
small pinch salt and large pinch pepper
- Add 2 tablespoons water to a large pan and bring to the boil.
- Add the onion and cook until starts to brown, stirring constantly.
- Add the garlic and herbs. Stir well and cook for 2-3 mins.
- Add the eggplant and stir well. Cook until the eggplant is really soft. This will take a while, be patient. It will suddenly turn. (Many people think this will only happen if you add oil and salt, but actually it just needs time and patience).
- Add the sundried tomatoes, olives, curry powder and lentils. Stir and cook for a few mins.
- Add the tahini, salt and pepper and stir well. Taste and adjust seasoning if needed.
- It should be thick and able to hold together. Let it cool. (You can cool slightly and just cook into patties now, or keep in the fridge and cook up later).
- Heat a really non-stick pan, or you can oven bake these if you have a really good non-stick tray (or line with silicone or baking paper). If using the oven, heat to about 180°C and cook until browned. (about 20-30 mins)
- Place approx. 1 dessert spoon of pattie mix onto the tray or frying pan and flatten down. Repeat until all the mixture is used up. If cooking in a pan, turn the patties over after about 4-5 mins once golden. If cooking in the oven, there’s no need to turn them.
Delicious served with some leafy greens, also with a home made chutney or pickle (low sugar and oil obviously!!)
Good hot or cold and freeze well.