May 23, 2014

The Best Eggplant Patties

The Best Eggplant Patties
Today I want to be obnoxious and snobby.
So I labeled these patties as “the best”.
To be honest, I always think it’s very pretentious to name a recipe “the best” of anything.
Best means “of the most excellent or desirable type or quality”; so who can actually claim that something they’ve made is the best?
Unless you’re Daniel Boulud or Ferran Adrià, then you probably can. Running a bunch of Michelin starred restaurant grants some of sort of authority in that department.
But for the rest of us -  commoner cooks - it’s better to take a more understated approach.
Something can be good, amazing, awesome, mouthwatering, but the best? That’s too much.
However, sometimes you make something and you just knock it outta of the park. Just like that.
And there’s no better way to describe what you’ve just made than “the best!”
This situation here is sort of the best eggplant patties I’ve ever had . Like, ever. So here we are with this super pretentious recipe title. Sorry folks.

The Best Eggplant PattiesSince we have already settle that they’re the best, let’s just get right to it, okay? No need to brag.
Eggplant, onion, garlic, cheese, almond meal and some herbs.
Wait, no eggs?
Nope, no need.
The patties hold together perfectly, trust me.
This means that if you are vegan (or have a vegan friend) you can sub the Dubliner cheese with vegan cheese. And voila’, “The Best Eggplant Patties” become “The Best Vegan Eggplant Patties”.
I know, I’m pretty bratty today.
The Best Eggplant Patties
These patties are very versatile (not only the best): great as an appetizer with a beer (or a glass of wine) or as a main meal with a good salad. Or, they can be a wonderful vegetarian burger alternative. I’m not sure about grilling them though...
Okay, it’s go time!

The Best Eggplant Patties
The Best Eggplant Patties                                                                                     Print this recipe!

Ingredients 
Makes about 8 medium size patties

1 large eggplant (or 2 medium), peeled and diced
2 tablespoons olive oil, divided
1 small onion (or 2 scallions), thinly sliced
1 garlic clove, minced
1 cup / 3.5 oz / 100 gr grated Dubliner cheese (or sharp Cheddar)*
2 tablespoons chopped fresh parsley
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 cup / 3.4 oz / 96 gr almond meal (or gluten-free breadcrumbs)

*use vegan cheese to make them vegan

Directions

Heat 1 tablespoon of olive oil in a large (preferable non-stick) skillet over medium-high heat, add onion and salt and saute’ for 5 minutes until translucent. Add garlic and saute’ for 1 further minute, until fragrant.
Finally add eggplant cubes and saute’ - stirring every now and then - until browned and soft, about 10 to 12 minutes.
Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this).
Add cheese, parsley, black pepper and stir until well combined.
Add almond meal (or GF breadcrumbs) ¼ cup at a time and mix with your hands until it reaches a firm consistency and will hold up as patties (you might need to use more or less almond meal).
Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.
Take the bowl out of the refrigerator and with dampened hands form 8 medium size patties (or 4 larger ones).
Heat the remaining tablespoon of olive oil in the same skillet you used before over medium-high heat. 
When sizzling, add patties (in batches if necessary) and cook for about 4 minutes on each side until browned.
Serve warm with some marinara sauce on the side.

Nutrition facts

One patty yields 175 calories, 14 grams of fat, 6 grams of carbs and 7 grams of protein.

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45 comments:

  1. 1 - I am a sucker for anything labeled "Best"
    2 - it has eggplant in it so I need this in my belly soon. Pinning this!!

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  2. I love eggplant! These are right up my alley.

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    1. That's fantastic Lauren, I still have to make your firecracker chicken...

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  3. These look sooooo good!

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  4. Hi Mike, wow... I like your "inferno tower" patties. It really awesome.
    Thanks for sharing your recipe.

    Have a nice day, regards.
    Amelia

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    1. Hahaha Amelia, "Inferno tower" cracked me up!

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  5. Mmmm love eggplant. I also love that there's no egg in here as a binder. These look fantastic and crunchy and perfect with a glass of wine. I'm happy you're so enthusiastic about them because I don't want to read about "Eggplant Patties, they're just okay" -I'd much rather have "the best!" :)

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    1. What about labeling a recipe as "Nice"? How awful would that be?
      So yes, "Best" is deffo better!

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  6. It's not bragging when it's the best! Ever since I started eating mostly paleo, I've been looking for creative ways not to eat meat with every meal, and these veggie patties look like crispy perfection! These also seem like an ingenious way to have eggplant parmesan flavors without all the deep frying!

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    1. It's so true Kari, they do taste a lot like eggplant parmesan. Now that I'm thinking about it, I should have called them "The Best Eggplant Parm Patties". Well, too late now for that!

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  7. These are definitely the best eggplant patties I've laid my eyes on in a long time. Great job Mike. As always your photography is amazing|

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  8. Love how simple this recipe is Mike, they look amazing and seriously may just be the best. On my to-do list this summer. Have a great weekend!

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  9. I am LOVING these! I never really know what to do with eggplant, other than plain grill it, make ratatouille, baba ganoush or eggplant parmesan. These patties look friggin' amazing, and I happen to have not one, not two but THREE eggplants sitting in the fridge. One of 'em just found its purpose!

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    1. Well my friend, it seems to me that you know quite well that to make with eggplant ;)

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  10. You are such a snooty brat, Mike! But you know what? I would trust anything coming from you labeled as "the best". Yup, that's how the wolfpack rolls. No questions asked. You say it's the best? Then it's the best. And I'll beat up anyone who tries to disagree. Nice job man...and of course the photography is amazing!

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    1. I am totally a snooty brat David, I've been in denial up to know but it's about time I come clean.
      And since we're being honest here I think we should rename our wolfpack as "The Best Wolfpack!" Thoughts?

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  11. I cooked your turkey burgers , wonderful on a bed of spinach. I will try these soon! Thanks for the recipes!

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    1. That's fantastic Joanne, lemme know how you like these patties as well!

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  12. Hah, I label recipes 'the best' all the time. I guess I am a brat though, so that makes sense. These look delicious! I usually just saute eggplant rounds, so I'm happy to have something else to try with it!

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    1. You are a total brat Lauren, there's no point denying it! ;)

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  13. I love the idea that these are sans eggs--what?--and can be made vegan--double what? I'm willing to buy your idea of "the best." And yeah, I don't use that term lightly, either. Thanks for sharing this!

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    1. Superlatives should be never used lightly, but in this case it was justified.

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  14. Never eaten eggplant patties before! These look so good and delicious!

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    1. You should totally give 'em a try then; you won't be disappointed, I promise!

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  15. I know that's not in your recipe, but I have some (organic, grass-fed, altruistic etc) "aubergine" puree sitting in the cupboard and will try your recipe with it.
    Cheers, Lisa

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    1. Aubergine sounds way more sophisticated than eggplants, I'm sure your patties will turn out so much better than mines Lisa! ;)

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  16. I tried this recipe and once again loved it. I did cook them in the oven since I had trouble browning them. I cook with cast iron and they were sticking to the pan. I also had left over lemon yogurt sauce from the turkey burgers and decided to serve theses on a bed of spinach with the lemon sauce. Wonderful dinner!!!! Thanks...

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    1. That's fantastic! I probably should have mentioned to use a non-stick pan/skillet.
      Thanks for reporting back Joanne!

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  17. These were really good! Thanks for the recipe! I did have some difficulty getting the "dough" to be firm enough to form into patties by hand, even after adding some extra almond meal and refrigerating them. I suppose it has to do with the size of the eggplant you start with. But rather than adding a ton more almond meal, I gave up on the patty idea and just used an ice cream scoop to drop them into the hot skillet, then flattened them slightly with a spatula--it worked surprisingly well! Perfect patty shapes and maybe even slightly easier than pre-forming patties. Next time I think I will also let the eggplant puree cool a bit before adding the cheese because it started to melt while I was stirring it all together. These were tasty and easy, and I will definitely be making this recipe again!

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    1. Amy, using the ice-cream scoop is a brilliant idea. I'm definitely going to try it myself and maybe even add it to the recipe directions as a suggestion.
      I love that you thought on your feet and came up with such a great solution. Awesome!

      I also think that letting the eggplant puree cool a little bit is smart thing to do - although the cheese is supposed to melt in order to work as a binding agent.

      Thank you so much for your precious feedback and have an awesome day!

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  18. I had my doubts about these being the "best" but tried them anyways. They live up to the name and more! Seriously, amazing!! Can't wait to make them again!

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    1. That's fantastic, I'm so glad you like 'em! :)

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  19. I bet these would be good with some Lebanese/Middle Eastern spices added and dipped either in yogurt or a tahini sauce like falafel :) I love eggplant and always looking for new ways to eat it!

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  20. Hi!

    These look so good, I will be making them shortly. Even if I never seem to be very lucky in my attempts to cook eggplant... Would you happen to know what quantity (in cups or other) of eggplant corresponds to one big eggplant? I see all eggplants of all sizes (and colors, some of them are a very bright and vivid purple, while other are deep dark purple colored...), I wouldn't know what is a medium or a big one...

    I look forward to give those a try anyway!

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    1. I don't know about cups ,but a large eggplant (the purple one) should weigh about 1 pound or 453 grams.

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  21. These were delicious! I used the ice cream scoop idea and it worked perfectly. It was a #20 but these would be wonderful using a #50 to make little appetizers for a party. So easy to make and they can even stay nice and warm in the oven until guests arrive. So glad I found them!

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    1. That's fantastic Elizabeth, I'm so happy you enjoyed them so much!

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  22. Looove eggplants! How'd you make your patties look so even? Did you use rings?

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    1. Nope, but I played with Play-Doh a lot as a kid...so I'm quite good at shaping!
      :)

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  23. what about using feta instead of cheddar?

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    1. The problem I have with feta is that it doesn't melt that much, hence I don't know if it will act as a binding agent as cheddar does.

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