Aubergine Rissoles

A vegetable rissole, packed with flavour and protein.

I am a great fan of aubergine, especially when cooked without the huge quantities of oil too often used.

These simple patties are a variation on the traditional aubergine dip Baba Ganoush, in which the aubergine is baked in its skin and mixed with various combinations of lemon juice, garlic and tahini (sesame paste), roasted tomato, onion or basil.

I have provided notes on alternatives you may want to try, of course dependant on the diets you are cooking for. The rissoles make a good vegan alternative for a BBQ.

Diets for which Aubergine Rissoles are suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 50 mins | Cooking: 3 + 10 | Serves: 8 medium

1 (550g) aubergine, large
2 cups fresh GF breadcrumbs*
100 g (1 cup) tofu or feta cheese, crumbled (Dairy Free, Fodmap, Vegan see notes)**
1 shallot, finely chopped***
2 tbsp basil leaves, chopped
1 tbsp parsley leaves, chopped
1/2 chilli, finely chopped
35 gm (ΒΌ cup) celery, chopped****
1 egg, lightly beaten (not Vegan)*****
1/2 tsp cracked pepper
1/3 cup dry GF bread crumbs (or polenta/cornmeal)
1 tbsp olive oil

Method

PREHEAT oven to 200C/400F/ 6 Gas.
BAKE the aubergine on a tray until soft, approximately 30 minutes. Cool.
CRUMBLE the breadcrumbs and feta into a bowl.
ADD the shallot, basil, parsley, chilli, and celery.
SLICE aubergine in half.
SQUEEZE out any excess juice from the aubergine, scoop out the flesh and chop.
ADD egg and eggplant to other ingredients and season with pepper.
SHAPE into 8 patties.
COAT each rissole in dry breadcrumbs.
HEAT oil on griddle or in a fry pan and fry for approximately 2 minutes on each side.
TRANSFER and drain the rissoles on kitchen paper while you complete the cooking.

Serve

– With Greek salad of tomato, cucumber, onion, lettuce and olives is particularly good
– Eat rissole in a bun like a burger.

Notes

* Wheat-based bread may be substituted when not a Gluten Free diet.
** Feta cheese for Fodmap diet, Tofu for Dairy Free and Vegan (Add 1 tbsp tamari (Gluten Free) when using tofu).
*** Shallot (or 3 spring onions): not suitable for Fodmap diet.
**** May not be suitable for Fodmap diet, can replace celery with chopped walnuts (not Nut Free diet).
***** Replace the egg with 1 tbsp linseed that you soak in water for 10 minutes and blend to form a glue like texture (this will bind the ingredients)

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