Vegan Eggplant Patties

Prepare the Eggplants:

Preheat your oven to 375°F (190°C). Slice the eggplants in half lengthwise, brush the cut sides with olive oil, and place them, cut side down, on a baking sheet. Roast for about 20-25 minutes or until the flesh is soft. Let them cool.

Scoop and Mash:

Scoop out the flesh from the roasted eggplants and place it in a colander. Let it sit for a few minutes to drain excess moisture.

In a large bowl, mash the roasted eggplant flesh using a fork or a potato masher.

Prepare the Patties:

To the mashed eggplant, add the cooked quinoa, breadcrumbs, red onion, minced garlic, chopped parsley, cilantro, ground cumin, paprika, salt, and pepper. Mix well to combine all the ingredients.

If the mixture is too wet, you can add extra breadcrumbs.

Shape the Patties:

Divide the mixture into 6 portions and shape them into patties. Place them on a baking sheet or plate and refrigerate for about 30 minutes. This helps the patties firm up.

Cook the Patties:

Heat a bit of olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they are golden brown and crispy.

Make the Tahini Sauce:

In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Add water gradually until you reach your desired sauce consistency. Season with salt and pepper to taste.

Serve:

Serve the Vegan Eggplant Patties in burger buns or on their own with a generous drizzle of tahini sauce. Add your favorite toppings like lettuce, tomato, and onion