Vegetarian Eggplant Galettes

In an effort to create a protein that stuck together and had a, dare I say, “meatier” consistency, I went ahead and altered my chick pea burger recipe.  Just another experiment with a fancy name!



Galette- a savory pancake in French cuisine



1 eggplant; skinned, cubed, steamed

1 can garbanzo beans; drained, rinsed

Pasta per package directions

1 egg

1/4 cup flour

1/2 tsp basil

1/2 tsp oregano

1 tsp parsley; reserve half for pasta

3 tbs olive oil

Pinch salt

Several grinds of pepper



Cook pasta to package directions

Peel, cube, and steam the eggplant

Drain and rinse the beans

Combine and grind in a food processor (in batches if you need)

Mix all ingredients in large mixing bowl

The mix should stick together well; it shouldn’t be a hard ball, nor a runny pancake, more of a fritter consistency. If it’s too dry, add a splash of almond milk.  If a little too wet, add some more flour a little at a time.

When satisfied with your mix, heat oil on medium heat until water skips across the surface

Cook your galettes in batches; allow to cook about half way through and brown on one side, then flip

Once both sides are brown and crispy, transfer to a plate with a paper towel to drain excess oil

Mix cooked pasta with olive oil, salt, pepper, and the reserved parsley

Serve galettes over pasta, sprinkle with parmesan cheese




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