Eggplant & Artichoke Heart Galettes
Need a gluten free and lacto ovo vegetarian main course? Eggplant & Artichoke Heart Galettes could be an awesome recipe to try. One portion of this dish contains about 22g of protein, 32g of fat, and a total of 656 calories. This recipe serves 2 and costs $4.32 per serving. 13 people were impressed by this recipe. This recipe from Foodista requires garlic cloves, brown rice flour, fresh rosemary, and bell pepper. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 81%. Jerusalem Artichoke and Artichoke Heart Linguine, Artichoke Heart Chicken, and Artichoke Heart Dip are very similar to this recipe.
Servings: 2
Ingredients:
1 can plain artichoke hearts, chopped
10 tablespoons brown rice flour (or regular)
1 teaspoon chili flakes
1 medium/large eggplant
3 eggs
3 teaspoons fresh rosemary, finely chopped
2 garlic cloves, minced
1/4 cup fresh goat cheese (or cheese)
pepper
1 tablespoon sea salt
Equipment:
bowl
mixing bowl
frying pan
Cooking instruction summary:
- 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.
- 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.
- 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.
- Heat 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.
Step by step:
1. Peel and thinly slice the eggplant.
2. Place in a drainer or bowl and toss with sea salt.
3. 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.
4. Place in a mixing bowl.In a medium bowl, beat eggs with flour to make a thick paste. If paste is thin, add extra flour.
5. Mix well till the mixture is smooth. Stir in eggplant & artichoke hearts and mix till they are well coated.
6. Add rosemary, chili flakes, garlic and season to taste with sea salt and pepper (be careful not to add too much salt) .
7. Add goat cheese and mix carefully so not to cream it - you want them to be chunky.
8. Heat 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.
Nutrition Information:
covered percent of daily need
