Vegetable and Rice Patties with Roasted Eggplant

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Vegetable and Rice Patties with Roasted Eggplant
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Health Score:
8,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
4 long, narrow Eggplant
salt
400 milliliters Vegetable broth
1 teaspoon ground Turmeric
200 grams Long grain rice
1 Red Bell pepper
1 onion
200 grams Corn kernel (canned)
2 eggs
2 tablespoons Cornmeal
50 grams grated Gouda
2 tablespoons freshly chopped parsley
ground paprika
freshly ground peppers
20 grams butter
2 tablespoons honey
2 tablespoons lemon juice
3 tablespoons vegetable oil
250 grams Yogurt (0.1% fat)
2 teaspoons Tahini
½ organic Orange (zested and juiced)
Chili powder
How healthy are the main ingredients?
Long grain riceGoudahoneyparsleyEggplantsalt

Preparation steps

1.

Rinse the eggplants, trim and cut in half lengthwise. Season with salt and let stand for 10 minutes.

2.

Bring the broth, turmeric and a pinch of salt to a boil. Stir in the rice, cover and cook over low heat for about 20 minutes. Drain and let cool.

3.

Rinse the pepper, cut in half, remove the stem, seeds and pith and chop. Peel the onion and chop finely. Drain the corn and mash with a fork. In a bowl, combine the rice, vegetables, eggs, cornstarch, cheese and parsley. Season with salt, paprika and pepper.

4.

Preheat the oven to 200°C (approximately 400°F) convection.

5.

Pat the eggplants dry and place on a baking sheet. Melt the butter, honey and lemon juice in a small saucepan, pour over the eggplant and roast until golden brown, about 20 minutes.

6.

Form the vegetable rice into small patties and flatten slightly. Heat the oil in a large frying pan, add the patties and cook until golden brown, around 3-4 minutes per side.

7.

For the sauce: Mix the yogurt, tahini, orange zest and orange juice together. Season with salt and chili pepper.

8.

Drain the patties on paper towels and serve with the roasted eggplant and sauce.