Grasshopper's Gluten-free Eggplant Patties

  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

Eggplant Burgers

Ah, food in Italy tastes so much better than any north american equivalent that Grasshopper has experienced. Initially terrified to get enough vegan protein in a western country, Grasshopper learned that being a vegan in Italy is possible, and many italians are embracing a plant-based diet. Eggplant is avoided by many, as it is a nightshade plant which are known to cause inflammation in the gut in some people. However, when they appear at the market in the summer, they are unresistable and make the perfect meal to share with non-vegan guests on account of their 'meaty' texture. Although not very high in protein, one gram per cup, these burgers can be served as a side dish, accompanied by a serving of nuts, a simple bean salad, or a high protein bread.
  Grasshopper learned this simple recipe from Lucia, called Melanzane Burgers, and was amazed how wonderfully delicious they are. Lucia served them with her favourite tomato sauce, but the superior taste admits to being able to alone.

Lucia's Eggplant Burgers

One medium sized eggplant
1/2-1 cup bread crumbs (may substitue with oats, or cornmeal)
dash of salt
olive oil for frying

Wash, then cube the eggplant. Saute until soft in a covered cast iron fry pan with oil. In a food processor, pulse the eggplant with salt and bread crumbs. Clean the frypan, then coat with  oil, then form patties out of the eggplant mixture. Fry till both sides are golden.

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