I grew up eating a lot of eggplants. I remember grandma’s vegetable garden in our backyard full of eggplants, they were varieties of Chinese eggplants, the small round green Vietnamese eggplants and also those dark purple ones.
Eggplant is one of the most versatile veggies. They’re great with curry sauce, stir fry, roasted, grilled, you name it – this veggie goddess is the prime choice for many of my recipes. “A study shows that eggplant helps build strong bones and prevent osteoporosis. And another wonderful news is, it also helps manage diabetes, help lose weight and reduce stress.” ~Organic Fact
Let’s start cooking!
- 1 large eggplant, peeled, sliced
- 1 red bell pepper, seeded, chopped
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 3 eggs
- 6 tablespoons olive oil, divided
- 1 teaspoon 21 seasoning salute
- 1/2 cup panko breading
- 1/2 cup almond meal
- sea salt and black pepper to taste
Place the eggplant in a bowl. Drizzle 2 tablespoons oil, use your hand to mix and coat the eggplant with oil. Heat a grill, add the eggplant and cook for 2 minutes each side or until tender. Cut the eggplant into smaller pieces and place it in a bowl. Mash it using a fork, set aside.
Heat a pan with 2 tablespoons oil, saute garlic and onion. Add the bell pepper, stir, cook until tender. Remove from the heat, add to the mashed eggplant. Add 21 seasoning salute, almond meal, panko breading, salt, and pepper, stir to mix well.
Add the eggs, stir until well combined. Heat a pan with the remaining oil, scoop about 1/4 cup of the eggplant mixture and add it to the pan. Bring the heat to low and cook each side for 1-2 minutes or until golden brown. Carefully flip them, making sure they're firm enough to flip over. Use a turner to flip the eggplant patties.