Eggplant & Artichoke Heart Galettes – a delicious recipe with salt, eggs, brown rice flour, hearts plain, garlic, chili flakes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["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 galletes or ""cakes"". Cook until both sides are golden brown."]
358
kcal
Calories
10
g
Fat
48
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 eggplant medium/large, 1 tablespoon sea salt, 3 eggs, 10 tablespoons brown rice flour or regular, and more.
Yes, Eggplant & Artichoke Heart Galettes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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