Baked Lentil Patties with Eggplant

The Story Behind the Recipe

Have you discovered the little kitchen secret that is lentil patties?

Why a secret? Because these patties are packed with nutrients, low in carbs and fat, and they actually hold together when you cook them. You can pan-fry them or bake them. Serve them with hot sauce or tahini (or both), alongside a salad and brown rice, or tucked into a pita with all your favorite salads. You get the idea: you've got options.

But my favorite way to make lentil patties is with eggplant.

Why? Eggplant soaks up all the flavor and keeps the patties from drying out, so they stay soft and tender.

You can also add grated carrots, zucchini, or whatever vegetables you love. 🙂

Ingredients

Makes 30 small patties, each about the size of a ping-pong ball

• 2 cups cooked green lentils – cooking instructions at the bottom of this post
• 1 cup grated potato
• 1 cup peeled, grated eggplant
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• 1 garlic clove, crushed
• Salt and pepper

Directions

1. Mix all the ingredients thoroughly until evenly combined.
2. Use a fork to lightly mash the lentils, just enough to help them bind with the rest of the mixture.
3. Preheat the oven to 180°C (350°F).
4. With wet hands, scoop out ping-pong-ball-sized portions and roll them into balls.
5. Bake for about 20 minutes.

Nutrition coach and fitness instructor Noam Bechar (an Israeli nutrition and fitness professional) adds:

"Each patty contains: 24 calories, 1.5 g protein, 1.3 g fat, 2.4 mg calcium, and 2.72 mg iron."

Lentils are an excellent source of protein, fiber, calcium, and iron—a great foundation for a low-calorie lunch that helps keep you full long after you've finished eating.

How to Cook Green Lentils Until They're Soft and Tender

• Cover 1 cup of green lentils with water and soak for about 5–8 hours.
• After soaking, the lentils should look plump from the water they've absorbed.
• Drain any water remaining in the bowl.
• Transfer the soaked lentils to a large pot and add enough water to cover.
• Add 1 heaping teaspoon of baking soda.
• Bring to a boil, then reduce the heat to low and simmer for about 15–20 minutes, until the lentils are soft.
• Keep an eye on the pot so it doesn't boil over. 🙂

By the way, red lentils don't need soaking, so you can turn them into a fantastic meal in no time. My lentil stew with coconut milk is a perfect example.