Lentil and Eggplant Patties

This recipe is a great option for vegetarians and non-vegetarians alike. Enjoy them as a burger or serve them alone alongside rice or vegetables.

Approximate Nutritional Content: 1 patty (recipe makes 6)

• Calories: 126 kcal.

• Grams of fat: 2 gr.

• Grams of carbohydrates: 26 gr. equivalent to 2 servings of grain/vegetable.

• Grams of protein: 11 gr. equivalent to 2 servings of protein.

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 1 cup raw lentils

• 414 ml chicken or vegetable broth

• 1/4 teaspoon ground cinnamon

• 1 teaspoon curry powder

• 1/4 teaspoon sage

• 1/2 teaspoon paprika

• 1 cup eggplant cubed with skin

• salt to taste

• 1 small carrot

• 3 garlic cloves

• 1 egg

• 1/2 cup breadcrumbs

• 1/2 cup oats

• 1 thick slice of onion

Preparation:

• Place lentils, broth, cinnamon, curry, sage, and paprika in a pot over high heat and bring to a boil. Lower heat and simmer for approximately 45 minutes or until lentils are soft and most of the broth has been absorbed.

• Cut the eggplant into cubes and sprinkle with salt. Once the lentils are ready, add the eggplant to the pot (with heat off), stir, and let rest for 15 minutes.

• Transfer the lentils and eggplant to a large bowl, add the grated carrot and finely chopped onion and garlic, and stir. Add the oats, breadcrumbs, and egg, and mix well.

• Cover the bowl and refrigerate for 15 minutes. Remove and form 6 patties of equal size from the mixture. Fry in a pan with cooking spray for at least 3 minutes on each side.

Enjoy!