Eggplant Patties

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A different way to make a side dish with eggplant. It's easy and it's very savory!

1/2 eggplant, peeled and cut into small pieces
1/4 tsp. coriander powder
1/4 tsp. cumin powder
Pinch oregano. powder
1 1/2 Tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
Salt to taste
4 Tbsp. cornstarch
1/2 cup tofu (soft, drained and mashed)
1/2 cup cornmeal (fine)
1/2 cup non-dairy, plain-flavored milk, adding it little by little so that the mixture will not be runny
Optional: Olive oil

In a bowl, mix all the dry ingredients. Add the tofu and the milk, little by little, making sure you have a firm mixture that will not fall apart.
You can cook these in one of two ways:
1- Paint a skillet with barely a coating of olive oil and cook drop the patties into the skillet by large tablespoonfuls. Wait till they are set before filling.
Cook on both sides till golden brown. (About 20 minutes, approx. 10 minutes per side, but that really depends on your stove.)
2- You can bake them at 400ยบ F for approximately 20 minutes, flipping them once, and watching them to make sure they do not burn.

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Zsu Dever said...

Great idea on making the eggplant patties versus a regular potato patty. Looks great!

Zsu @ Zsu's Vegan Pantry

Craftybegonia said...

Thank you! Eggplant is so versatile, it takes the seasonings so well and reflects the different flavors so beautifully, that you can make thousands of recipes with it, and no two are alike!