Eggplant & Artichoke Heart Galettes

Name: Eggplant & Artichoke Heart Galettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 can Artichoke (1 can plain artichoke hearts, chopped); 10 tbsp Brown Rice (10 tablespoons brown rice flour (or regular)); 1 tsp Red Pepper Flakes (1 teaspoon chili flakes); 1 piece Eggplant (1 medium/large eggplant); 3 pieces Egg (3 eggs); 3 tsp Rosemary (3 teaspoons fresh rosemary, finely chopped); 2 pieces Garlic (2 garlic cloves, minced); ¼ cup Goat Cheese (1/4 cup fresh goat cheese (or cheese)); 0 pieces Bell Pepper (pepper); 1 tbsp Sea Salt (1 tablespoon sea salt)

30 minAsian

Servings2

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Vegetarian
Gluten Free
Pescatarian

Steps

1Peel and thinly slice the eggplant.
2Place in a drainer or bowl and toss with sea salt.
3Let 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.
4Place in a mixing bowl.In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour.
5Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.
6Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) .
7Add goat cheese and mix carefully so not to cream it - you want them to be chunky.
8Heat a large oiled pan. When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galettes or "cakes". Cook until both sides are golden brown.Makes 6 galettes/cakes. Serving size is 3 cakes per person.