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1
Preheat oven to 400 F.
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2
Slice the eggplant into 13-inch slices.
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3
Place the slices in a single layer on a rimmed baking sheet, salt the tops and set aside for 30 minutes.
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4
Using a paper towel, blot out the moisture.
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5
Shake off excess salt.
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6
Brush the eggplant with the olive oil.
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7
Bake in the preheated oven for 25-30 minutes, flipping midway though.
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8
Remove from oven and set aside to cool.
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9
(Id suggest turning the oven off, even though youll later reset it to this temperature.)
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10
In a food processor, grind the oats and quinoa into a flour.
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11
The quinoa wont grind as well as the oats, but thats OK!
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12
Pour it into a medium-sized bowl with the whole wheat flour.
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13
Set aside.
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14
Roughly cut the cooled eggplant into smaller pieces.
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15
Using the food processor again, pulse the eggplant pieces, garlic, fresh thyme, rosemary, salt and pepper into a paste.
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16
Scrape down the sides as necessary.
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17
Pour into a large bowl.
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18
Using the food processor again, pulse the almonds a couple times just so theyre roughly chopped.
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19
Add the white beans and fire-roasted tomatoes.
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20
Pulse to a paste, again scraping down the sides as necessary.
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21
Pour into the bowl with the eggplant.
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22
Mix the eggplant mixture and bean mixtures to combine.
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23
Mix in the flour mixture until everything is combined.
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24
Refrigerate the mixture for a minimum of 30 minutes.
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25
Reheat the oven to 400 F. Grease a large rimmed baking sheet.
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26
Using a 1/4-cup scoop, form the eggplant mixture into patties and set them on the baking sheet.
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27
Repeat until you use all of the dough.
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28
You might want to wet you hands because the batter will be sticky.
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29
Bake the patties for 25-30 minutes, flipping midway through.
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30
They will be done when a delicious crust is formed on both sides and the patties are slightly firm to the touch.
