Eggplant patties
Roasted eggplant creates a soft base, while hard cheese and parsley add protein, aroma, and a rich flavor. Almond flour replaces breadcrumbs, keeping the crust golden and suitable for a keto menu.
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Inventory: Oven
741
Servings: 8 (1 serving ≈ 171 gram)
Digestion time: 4 hour
Complete protein: ✔
Set aside the egg (50 g). Prick eggplants (750 g; 5 medium) with a fork and roast them at 180°C for about 40 minutes. Cool them, remove the skin, and chop the flesh finely. Add grated hard cheese (300 g), parsley (30 g), almond flour (200 g), table salt (3 g), and black pepper (1 g). Use 150 g in the mixture and keep 50 g for coating. Shape the patties and fry them in olive oil (30 g) on both sides until golden.
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