Eggplant Patties
Eggplant Patties
A nice alternative to meat. These eggplant patties are so simple, quick and flavorful.


  • 1 large eggplant | 550g |19oz 
  • 2 green onions 
  • 1 garlic clove
  • 1cup | 3.5oz | 100g vegan cheddar cheese
  • 2 tbsp parsley 
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs
  • Oil for frying



  1. Peel and cut 1 large eggplant 🍆 or 2 medium eggplants | 550g | 19 oz
  2. Cut 2 green onions and 1 garlic clove 🧄
  3. Heat oil in a large skillet over medium-high heat. Add onion and sauté until translucent.
  4. Add garlic and sauté until fragrant.  
  5. Add eggplant cubes and sauté until browned and soft for about 10-12 minutes.
  6. Then transfer to a large bowl and mash.
  7. Grate 100g | 3.5oz vegan cheddar cheese 🧀
  8. Chop 2 tbsp of parsley.
  9. Add 1 cup | 3.4oz | 96g breadcrumbs or chickpeas crumbs. I prefer chickpea crumbs.
  10. Salt and pepper to taste.
  11. Mix well
  12. Transfer the mixture to the fridge for 20-30 minutes to allow the breadcrumbs or chickpeas crumbs to suck up some of the moisture.
  13. Form the patties with your hands.
  14. Fry patties for about 4 minutes on each side until golden brown and enjoy! 

Here is another version for variety.


  • 1 eggplant (2 ½ to 3 lbs) peeled and finely diced
  • ¼ cup fresh parsley, finely chopped
  • ½ tbsp. dried oregano
  • 4-5 fresh basil leaves, chiffonade 
  • Chili flakes, to taste
  • ½ to 1 cup pecorino Romano, finely grated
  • ½ to 1 cup panko/regular breadcrumbs, more if needed
  • Salt
  • Freshly cracked pepper
  • 1 egg, whisked
  • Canola oil, for shallow frying



  1. Peel and cut off the ends of the eggplant. Cut into small bite size chunks. Prepare a steamer basket and steam the eggplant for about 10 minutes, or until eggplant has softened but still keeps its shape. Remove and place steamed eggplant into a colander or squeeze out any extra moisture with a cheesecloth or paper towel. Place steamed eggplant into a food processor and pulse a few times to achieve the texture you prefer. I like to still keep a bit of a chunky texture. Place the eggplant into a large bowl.
  2. Add the rest of the ingredients to the large bowl except the egg. Give a taste and once happy with taste, add egg and mix everything to combine. You can then form your patties. Form the mixture into patties with your hands, pressing together, like a small burger patty, but not pressing too firmly. If needed, add more panko to help bind.
  3. Heat canola oil in a skillet over medium heat. Add just enough oil to cover half of a patty when dropped in. Place patties into skillet away from you to avoid oil splatter and cook each side until golden brown, about 4-5 minutes per side. Frying time will vary depending on the size of your patties. So just watch as you go. Once fried, place on a plate lined with paper towel and season with some flakey salt. Enjoy!

Italian Eggplant Patties

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