Eggplant & lentil patties

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



  1. Add 2 tablespoons water to a large pan and bring to the boil.
  2. Add the onion and cook until starts to brown, stirring constantly.
  3. Add the garlic and herbs. Stir well and cook for 2-3 mins.
  4. 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).
  5. Add the sundried tomatoes, olives, curry powder and lentils. Stir and cook for a few mins.
  6. Add the tahini, salt and pepper and stir well. Taste and adjust seasoning if needed.
  7. 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).
  8. 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)
  9. 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.


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