Eggplant & Artichoke Heart Galettes

Serve as a side with anything Italian or with a salad for lunch.


1 medium/large eggplant
1 tablespoon sea salt
3 eggs
10 tablespoons brown rice flour (or regular)
1 can plain artichoke hearts, chopped
2 garlic cloves, minced
1 teaspoon chili flakes
3 teaspoons fresh rosemary, finely chopped
1/4 cup fresh goat cheese (or cheese of your choice)
sea salt & pepper


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

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