Eggplant & artichoke heart galettes

Name: Eggplant & artichoke heart galettes
Total time: 45 min
Yield: 2 servings
Ingredients: 1 can artichoke hearts; 10 Tbsps brown rice flour; 1 tsp red pepper flakes; 1 medium eggplant; 3 free range eggs; 3 tsps fresh rosemary; 2 whole garlic clove; 0.25 cup goat cheese; 2 servings bell pepper; 1 Tbsp sea salt

A flavorful main course that serves 2, Eggplant & Artichoke Heart Galettes are an ideal choice for a gluten-free and lacto ovo vegetarian diet. This recipe covers 33% of your essential vitamins and minerals and takes approximately 45 minutes to prepare. It pairs well with goat cheese, bell pepper, and garlic cloves.

Ingredients

artichoke hearts

1 can

brown rice flour

10 Tbsps

red pepper flakes

1 tsp

eggplant

1 medium

free range eggs

fresh rosemary

3 tsps

whole garlic clove

goat cheese

0.25 cup

bell pepper

2 servings

sea salt

1 Tbsp

Method

Peel and thinly slice the eggplant.
Place in a drainer or bowl and toss with sea salt.
Let it sit for one hour for the bitter juices to be drawn out. Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water.
Place in a mixing bowl.In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour.
Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.
Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) .
Add goat cheese and mix carefully so not to cream it - you want them to be chunky.
Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galettes or "cakes". Cook until both sides are golden brown.Makes 6 galettes/cakes. Serving size is 3 cakes per person.

Nutrition:

481 kcal

Carbs

67 g

Fat

14 g

Protein

22 g

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