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Easy & Delicious Mini Aubergine Cakes

by Micaela Harrasser

These vegetarian mini aubergine cakes are super flavorful and easy to make (if you have a stand mixer). They make the perfect side to have alone, or with a rich tomato sauce (like in these pictures).

They are also healthy: the key ingredient is aubergines. Then I use breadcrumbs, some flavorings and spelt flour, rich with proteins and nutrients. You can also add a bit of chickpea flour to add extra protein!  To save some time, you can cook the aubergines beforehand and store them in the fridge until you need them. You can also cook a big batch and use it in different ways. For instance, have them in a rich tomato sauce for a warm meal, or chopped in a big salad for a quick and nutritious lunch. Enjoy!

Easy & Delicious Mini Aubergine Cakes

Serves: 3 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes about 15

  • 630g raw aubergines finely cubed
  • 100g breadcrumbs
  • 100g flour (I used spelt)
  • 50g freshly grated parmigiano
  • 1 tsp garlic paste/1 garlic clove
  • Parsley a few fresh leaves
  • Salt and pepper a generous pinch

Instructions

  1. First, cook the aubergines until tender.
  2. You can either steam them in the microwave (healthier and less fuss), or toss them in the pan with a bit of olive oil so that they do not stick.
  3. Let them cool down to room temperature (you can also prepare them in advance).
  4. In a stand mixer, add the aubergines, breadcrumbs, flour, and the parsley.
  5. Mix until you get a smooth paste.
  6. Add the other ingredients and mix.
  7. Take a wide, non-stick pan and heat up some oil.
  8. Using a tablespoon, take the mixture and transfer to the pan once the oil is hot.
  9. Add as many you can fit leaving some space between the cakes.
  10. Cook on medium heat until they get golden and hard at the bottom, about 5 minutes.
  11. Turn them over and repeat.
  12. Once cooked, transfer to a plate covered with kitchen towel to absorb the excess oil.
  13. You can serve them with a ready-made tomato sauce (like the one in the pictures), or in a salad. Enjoy!

Notes

Storage: you can store them in the fridge for up to three days.

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