Looking for a delicious and easy vegetarian recipe that even meat-lovers will enjoy? These eggplant and rice patties are the perfect solution! Crispy on the outside, tender on the inside, and packed with savory flavor, these patties are so satisfying you won’t even miss the meat. They make for a great main course, side dish, or even a healthy snack.
Ingredients
- 1 cup (200g) uncooked rice
- 1 medium eggplant, peeled and diced
- 1 tbsp (15g) tomato paste (tomato concentrate)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 3 tbsp (25g) grated Parmesan cheese
- 3-4 tbsp (30-40g) breadcrumbs
- 1 large egg
- A small bunch of fresh parsley, chopped
- Salt and black pepper to taste
- Olive oil or vegetable oil for frying
Instructions
- Cook the Rice: Begin by cooking 1 cup of rice according to package directions. Once cooked, fluff with a fork and set aside to cool.
- Prepare the Eggplant: While the rice cooks, finely dice the eggplant. In a large skillet, heat a little oil over medium heat. Add the diced eggplant, season with salt and pepper, and cook. Cover the skillet and let the eggplant steam and soften for about 15 minutes, or until very tender.
- Sauté Aromatics: In a separate small pan, heat a little oil. Add the finely chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: In a large mixing bowl, combine the cooled cooked rice, the cooked eggplant mixture, the sautéed onion and garlic, and the tomato paste. Mix well.
- Form the Patties: To the mixture, add the egg, grated Parmesan cheese, breadcrumbs, chopped parsley, and a pinch more of salt and pepper. Mix everything together with your hands until well combined and you can form patties. If the mixture is too wet, add another tablespoon of breadcrumbs.
- Fry the Patties: Heat a generous amount of oil in a non-stick pan over medium heat. Take a spoonful of the mixture and shape it into a patty about 2-3 inches (5-7 cm) in diameter. Carefully place the patties in the hot oil.
- Cook to Golden Perfection: Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy.
- Serve: Remove the patties from the pan and place them on a plate lined with a paper towel to absorb excess oil. Serve warm.
Time, Serving, and Nutrition
- Prep time: 15 minutes
- Cook time: 30 minutes
- Servings: 4-6
- Nutrition (approximate per serving): This recipe is an excellent source of fiber from the rice and eggplant. It is also vegetarian, providing a lower-fat alternative to traditional meat patties.
Why This Recipe is Good and Healthy
These eggplant rice patties are a fantastic way to enjoy a satisfying and healthy meal. Eggplant is a low-calorie vegetable rich in fiber, vitamins, and minerals. Rice provides sustained energy, while the Parmesan cheese adds a savory depth of flavor. This recipe is a great way to incorporate more vegetables into your diet and is suitable for vegetarian diets. The patties are baked or fried, but they can also be baked in the oven for a lighter option. They are a healthy and delicious alternative to traditional meat patties or burgers.