- Yield: 9 to 12 servings
- 1medium eggplant, whole
- Heaping 2/3 cup walnuts
- 2slices whole grain bread, torn into pieces
- 2large stalks celery, chopped
- 3/4cup old-fashioned rolled oats (not instant or quick cook)
- 1/2teaspoon Herbamare or other all-purpose seasoning of choice
- 3/4teaspoon dried sage
- 1teaspoon Bragg’s Seasoning or wheat-free tamari or soy sauce
- Fine sea salt, to taste
- Preheat oven to 400F. Place the eggplant on a cookie sheet and poke 2-3 times with a sharp knife. Bake until the eggplant is soft all the way through, about 40 minutes. Allow to cool. Decrease oven to 350F.
- In the bowl of a food processor, grind the nuts until they are coarse crumbs. Add the bread and celery and process until finely ground. Add rolled oats and pulse a few times to combine.
- Cut the eggplant in half, then scoop the flesh from the skin and add to the processor (discard skin), along with Herbamare, sage, Bragg’s and salt to taste. Set aside, uncovered, for 20 minutes at room temperature.
- Using a large ice cream scoop or 1/3 cup measuring cup, scoop out mounds of the mixture and shape into patties (I flattened mine to about 3/4 inch thick) and place on cookie sheet. For browner patties, spray lightly with olive oil.
- Bake in preheated oven for about 30 minutes, flipping the patties about halfway through, until browned on the outside and still soft on the inside. For grilling, cool and refrigerate, covered, overnight before reheating on the BBQ or grill. Makes 9-12 patties. Will freeze.
Recipe courtesy of Ricki, who using only whole foods ingredients, a generous pinch of humor and input from her two chatty canines, shares gluten-free, allergy-friendly and sugar-free recipes on her blog, Diet, Dessert and Dogs. Her second cookbook, Naturally Sweet & Gluten Free, will be published in September, 2013. She is also the author of Sweet Freedom, one of only three cookbooks recommended on Ellen DeGeneres’ website. Ricki lives near Toronto with one husband and two dogs.