Eggplant Patties

This recipe is a meatless, soy-free, vegan, "veggie burger." The flavors remind me of eggplant Parmesan so, I love to smother the patties in a nice hearty marinara sauce and eat them alone! However, they are just as tasty layered with crisp greens, onions and pickles inside an Ezekiel English muffin for a veggie burger!

4 cups eggplant cut into cubes
1 cup cauliflower cut into pieces
1/2 cup minced onion
1 cup cooked farro or brown rice
1 tablespoon fresh sliced garlic
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
Salt & pepper to taste

Optional: marinara sauce to serve

Place the eggplant and cauliflower on a lightly oiled baking sheet. Bake at 450 for about 20 minutes until the eggplant is soft and the cauliflower florets begin to brown

Place the roasted eggplant and cauliflower into the food processor with the onion and garlic. Pulse until reasonably smooth (some small chunks are desirable)

Add the farro and dried spices to the puréed eggplant, cauliflower and onion. Pulse just to combine.

Transfer to a bowl and refrigerate for 2 hours (or up to 24 hours)

Scoop 1/2 cup of the mixture using a measuring cup or portion scoop. Shape into a ball with your hands and pat into a 3/4 inch thick patty. Place in a heated sauté pan and cook for 2 minutes on each side ( until warmed through and lightly brown)

Transfer the cooked patty to a sheet of parchment paper.

At this point you can serve OR store them. If you choose to store them, later between sheets of parchment and place in an airtight container in the freezer.

If serving, smother with marinara sauce or place on a bun with your favorite toppings!