I’ve wanted to share these eggplant patties for quite a while now and the time has finally come!
Anna is my mum’s best friend, and she’s a great cook. An Italian woman, she makes all the classics that make you want to drool.
I loved these eggplant patties before I became vegan. I haven’t had them since becoming vegan and have wanted to recreate them in a way that will still be satisfying.
Anna was generous enough to share this recipe with me a few months ago and have played around with the ingredients to make it work as a vegan recipe.
The pressure was on, but I’m delighted with how they’ve turned out!
Eggplant patties that a freezer and fridge-friendly
These patties are so easy to make and can be a great recipe to have when you need some freezer-friendly options. Just thaw them out and pop them in the oven for 5-10 minutes on either side. Alternatively, fry them lightly on some oil.
The other great thing about these eggplant patties is that they can stay in the fridge for 2-3 days and you can have them for lunch and dinner, mixing it up every day.
I’m one of those people that would comfortably eat a dish like this cold, straight out of the fridge. I think that they get better with age!
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Ways to eat Anna’s eggplant patties
They’re great served with some nice thick Italian bread, a side of brown rice and with a fresh, simple salad. My personal favourite is having these patties with a rocket salad with crushed walnuts. Simple, but so so delicious!
They have a lot of flavour on their own but can also be a little dry—so that’s why they work so great with this tomato sauce. You only need a couple of tablespoons for each pattie.
The reason I’ve called them rustic is that I like keeping the eggplant in chunks. You can pop all the pattie ingredients into a food processor and make it a more consistent mushy texture and then shape and bake them. Either way, they will be delicious!
Hope you enjoy Anna’s rustic eggplant patties in tomato sauce. I’m glad I’ve managed to veganise it!