Vegan Eggplant Patties

Yield

Makes about 8–10 medium patties
Prep: ~25 minutes
Cook: ~20 minutes

Ingredients

Main

• 1 large eggplant (about 450–500 g / 1 lb)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• ½ cup breadcrumbs (panko works best)
  or gluten-free breadcrumbs

• ¼ cup chickpea flour (or all-purpose flour)

• 2 tbsp ground flaxseed + 5 tbsp water (flax “egg”)

• 2 tbsp olive oil (plus more for frying)

Flavor & Seasoning

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp dried oregano or thyme

• 2 tbsp fresh parsley or cilantro, finely chopped

• 1 tbsp soy sauce or tamari

• Optional: pinch of chili flakes or cayenne

Step-by-Step Instructions

1. Prep the Eggplant (Very Important)

Eggplant holds a lot of water—remove it or your patties will fall apart.

1. Peel the eggplant (optional, but recommended for smoother texture).

2. Cut into small cubes.

3. Steam or boil for 8–10 minutes until very soft.

4. Let cool slightly, then squeeze out as much water as possible using a clean kitchen towel or cheesecloth.

5. Mash with a fork or potato masher until mostly smooth (some texture is good).

2. Make the Flax Egg

• Mix 2 tbsp ground flaxseed + 5 tbsp water

• Let sit for 5 minutes until thick and gel-like

3. Sauté the Aromatics

1. Heat 1 tbsp olive oil in a pan over medium heat.

2. Add onion and cook until soft and lightly golden (5–6 min).

3. Add garlic and cook 30 seconds more.

4. Remove from heat and let cool slightly.

4. Mix the Patty Base

In a large bowl, combine:

• Mashed eggplant

• Sautéed onion & garlic

• Flax egg

• Breadcrumbs

• Chickpea flour

• Soy sauce

• All spices and herbs

Mix well with a spoon or your hands until you get a firm but slightly sticky mixture.

 If too wet: add more breadcrumbs (1 tbsp at a time)
 If too dry: add 1–2 tbsp water or olive oil

5. Shape the Patties

• Scoop about ¼ cup mixture per patty

• Press firmly into round, flat patties (~1 cm / ½ inch thick)

• Place on a plate and chill 10 minutes (helps them set)

6. Cook the Patties

Pan-Fry (Best Texture)

1. Heat 2–3 tbsp olive oil in a skillet over medium heat.

2. Cook patties 4–5 minutes per side until deeply golden and crispy.

3. Don’t flip too early—let a crust form.

OR Bake (Lower-Oil Option)

• Preheat oven to 200°C / 400°F

• Brush patties lightly with oil

• Bake 20–25 minutes, flipping halfway

Serving Ideas

• In a burger bun with vegan mayo, lettuce & tomato

• With tahini sauce or garlic yogurt (vegan)

• As mezze with hummus and salad

• Crumbled into wraps or grain bowls

Pro Tips

• Want extra crispiness? Roll patties lightly in breadcrumbs before frying.

• Want more protein? Add ¼ cup mashed chickpeas or lentils.

• Want Mediterranean vibes? Add olives + lemon zest.

• Want spicy? Harissa or chili paste is