This recipe takes a bit more time than Lucia's Eggplant Burgers, because of the cooking method, but the eggplant will have absorbed less oil because they are baked first. It is remarkable how buckwheat flour blends beautifully with the subtle taste of eggplant, creating a wonderful gluten-free delight.
Grasshopper keeps this a simple recipe for people with food sensitivities, but is not hesitant to replace some of the flour with soaked and ground sunflower or pumpkin seeds, or hemp seed for a protein boost. Also, the preference is to let these patties remain as a veggie side dish, not on a bun, and serves them with a lentil -type salad in the summer time like the next post- Summer Bean Medley Salad
Other optional additions would be finely chopped jalapeno peppers.
Grasshopper's Gluten-free Eggplant Patties
makes 6-8
2 medium small eggplants (about 1 3/4c cooked)
about 3/4-1c dark buckwheat flour
dash of salt, to taste
1 tbs oil to fry
Preheat oven to 400*F. Wash and de-stem eggplant. With a fork, prick the skin of the eggplant all around, then bake whole on a baking dish for about 45 minutes, or until completely shrivelled and soft. When cool enough to handle, scrape out the eggplant pulp into a food processor, add salt and flour, then pulse until a pasty dough is formed. Depending on the size of the eggplant you may adjust the flour measurement, so that it will have the consistency of a stiff, sticky batter, and fry up smelling just like a pancake.
Heat oil first at a medium temperature in a cast-iron skillet. This step is important so as not to absorb too much oil into the burgers. If a drop of water sizzle in the pan, it is ready. Shape the mixture into the fry pan, cook until golden on both sides, and let drain on a paper towel.
Love Grasshopper
Grasshopper keeps this a simple recipe for people with food sensitivities, but is not hesitant to replace some of the flour with soaked and ground sunflower or pumpkin seeds, or hemp seed for a protein boost. Also, the preference is to let these patties remain as a veggie side dish, not on a bun, and serves them with a lentil -type salad in the summer time like the next post- Summer Bean Medley Salad
Other optional additions would be finely chopped jalapeno peppers.
Grasshopper's Gluten-free Eggplant Patties
makes 6-8
2 medium small eggplants (about 1 3/4c cooked)
about 3/4-1c dark buckwheat flour
dash of salt, to taste
1 tbs oil to fry
Preheat oven to 400*F. Wash and de-stem eggplant. With a fork, prick the skin of the eggplant all around, then bake whole on a baking dish for about 45 minutes, or until completely shrivelled and soft. When cool enough to handle, scrape out the eggplant pulp into a food processor, add salt and flour, then pulse until a pasty dough is formed. Depending on the size of the eggplant you may adjust the flour measurement, so that it will have the consistency of a stiff, sticky batter, and fry up smelling just like a pancake.
Heat oil first at a medium temperature in a cast-iron skillet. This step is important so as not to absorb too much oil into the burgers. If a drop of water sizzle in the pan, it is ready. Shape the mixture into the fry pan, cook until golden on both sides, and let drain on a paper towel.
Love Grasshopper
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