Eggplant & Artichoke Heart Galettes

October 21, 2024

45

medium

2

  • Prep the Eggplant:
    • Peel and thinly slice the eggplant.
    • Place the slices in a colander or bowl, and toss with sea salt.
    • Let it sit for one hour to draw out the bitter juices.
    • After an hour, rinse the eggplant under running water to remove the salt, then squeeze the slices tightly to remove excess water.
    • Transfer the drained eggplant to a mixing bowl.
  • Make the Batter:
    • In a medium bowl, beat the eggs and mix in the flour to form a thick paste. If the paste is too thin, add more flour until smooth.
    • Stir the eggplant and artichoke hearts into the batter, making sure they are evenly coated.
  • Season the Mixture:
    • Add rosemary, chili flakes, and garlic.
    • Season to taste with sea salt and pepper, but be careful not to over-salt.
    • Gently fold in the goat cheese, being careful not to mash it—you want to keep the cheese in chunks.
  • Cook the Galettes:
    • Heat a large oiled pan over medium heat.
    • Once hot, spoon about 2 tablespoons of the mixture per galette into the pan, allowing them to form small cakes.
    • Cook each galette until golden brown on both sides, flipping once (about 3-4 minutes per side).
  • Serve:
    • This recipe makes 6 galettes, with a serving size of 3 cakes per person. Serve warm and enjoy!
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Ingredients:

Adjust Servings
1can artichoke hearts plain, chopped
10tablespoons brown rice flour (or regular)
1teaspoon chili flakes
1medium eggplant
3 eggs
3teaspoons rosemary fresh, finely chopped
2 garlic cloves minced
0.25cup goat cheese fresh, (or cheese)
2servings bell pepper
1tablespoon sea salt

Directions

1.
Prep the Eggplant
1. Peel and thinly slice the eggplant. | 2. Place the slices in a colander or bowl, and toss with sea salt. | 3. Let it sit for one hour to draw out the bitter juices. | 4. After an hour, rinse the eggplant under running water to remove the salt, then squeeze the slices tightly to remove excess water. | 5. Transfer the drained eggplant to a mixing bowl.
Mark as complete
2.
Make the Batter
1. In a medium bowl, beat the eggs and mix in the flour to form a thick paste. If the paste is too thin, add more flour until smooth. | 2. Stir the eggplant and artichoke hearts into the batter, making sure they are evenly coated.
Mark as complete
3.
Season the Mixture
1. Add rosemary, chili flakes, and garlic. | 2. Season to taste with sea salt and pepper, but be careful not to over-salt. | 3. Gently fold in the goat cheese, being careful not to mash it—you want to keep the cheese in chunks.
Mark as complete
4.
Cook the Galettes
1. Heat a large oiled pan over medium heat. | 2. Once hot, spoon about 2 tablespoons of the mixture per galette into the pan, allowing them to form small cakes. | 3. Cook each galette until golden brown on both sides, flipping once (about 3-4 minutes per side).
Mark as complete
5.
Serve
This recipe makes 6 galettes, with a serving size of 3 cakes per person. Serve warm and enjoy!
Mark as complete
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