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:

  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 galettes or "cakes". Cook until both sides are golden brown.
  5. 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:

Quickview
656k Calories
22g Protein
32g Total Fat
68g Carbs
27% Health Score
Limit These
Calories
656k
33%

Fat
32g
50%

  Saturated Fat
8g
54%

Carbohydrates
68g
23%

  Sugar
14g
16%

Cholesterol
258mg
86%

Sodium
4467mg
194%

Get Enough Of These
Protein
22g
45%

Vitamin C
142mg
173%

Manganese
2mg
137%

Vitamin A
5315IU
106%

Fiber
15g
61%

Vitamin B6
1mg
51%

Phosphorus
453mg
45%

Vitamin B2
0.61mg
36%

Selenium
22µg
32%

Folate
127µg
32%

Copper
0.59mg
30%

Vitamin B5
2mg
29%

Iron
5mg
29%

Vitamin B3
5mg
28%

Magnesium
111mg
28%

Potassium
957mg
27%

Vitamin B1
0.41mg
27%

Vitamin E
3mg
24%

Zinc
2mg
20%

Calcium
158mg
16%

Vitamin K
13µg
13%

Vitamin B12
0.64µg
11%

Vitamin D
1µg
10%

covered percent of daily need
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