Vegan Eggplant Patties

Ingredients

Main:

• 2 medium eggplants (about 500–600 g)
• 1 small onion, finely chopped
• 3–4 cloves garlic, minced
• 1/2 cup breadcrumbs
• 2–3 tbsp chickpea flour (or all-purpose flour)
• 2 tbsp fresh parsley or cilantro, chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric (optional)
• Salt and black pepper to taste

Binding:

• 1 tbsp ground flaxseed + 2.5 tbsp water (mix and let sit 5–10 minutes)

Optional:

• 1 small grated carrot or zucchini (squeeze out moisture)
• Chili flakes
• Lemon zest

Step 1: Prepare Eggplant

1. Cut eggplant into cubes.
2. Lightly salt and let sit for 15–20 minutes.
3. Rinse and pat dry.

Cook the eggplant:

• Roast at 200°C for 25–30 minutes until soft, OR
• Pan-cook until tender

Mash with a fork. Keep some texture.

Step 2: Make Mixture

In a bowl, combine:

• Mashed eggplant
• Onion and garlic
• Herbs and spices

Add:

• Breadcrumbs
• Chickpea flour
• Flax mixture

Mix until it holds together.

Adjust:

• Too wet → add breadcrumbs
• Too dry → add a little water or oil

Step 3: Shape

• Form into small patties (2–3 tbsp each)
• Chill for 15–20 minutes to firm up

Step 4: Cook

Pan-fry:

• Heat oil in a pan
• Cook 3–4 minutes per side until golden

Bake:

• 200°C for 25–30 minutes, flip halfway

Air fryer:

• 180°C for 12–15 minutes

Serving

• In burgers or wraps
• With salad and sauce
• With tahini or vegan yogurt dip

Simple Tahini Sauce

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove
• Water as needed
• Salt