- 1 cup cooked quinoa (any color or a mix of them)
- 1 and 1/2 cup cooked chickpeas
- 1 big eggplant
- 3 garlic cloves
- 1 tablespoon turmeric
- 1/3 cup capers
- 1/2 cup raw organic rolled oats
- quinoa flakes for the crust
- olive oil for frying
Cut the eggplant in 2 halves, put them in a pot with a bit of water. Cook with the lid on on a low heat for 15 minutes. Remove the eggplant halves from pot and bake them in a pre-heated oven at 180 C from 15 to 30 minutes, until the skin gets soft.
Scoop the eggplant flesh and discard the skin. Add it in a food processor along with all the ingredients and mix everything until it turns into a dough.
Make the patties shaping them with your hands and when done, dredge both sides over quinoa flakes.
Cook the patties in a pan with just a touch of olive oil or bake them until golden brown.
Serve along with fresh sliced avocado, baby spinach leaves and hummous.