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Thursday, March 28, 2024
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HomeEggplant & Artichoke Heart Galettes

Eggplant & Artichoke Heart Galettes

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

Ingredients

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

Preparation

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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