Gluten free
Vegetarian
Eggplant & artichoke heart galettes
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
3
fresh rosemary
3 tsps
whole garlic clove
2
goat cheese
56.75 g
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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