WW Eggplant Patties

by

The WW Eggplant Patties are comforting and hearty. This dish contains 6 grams of fiber and 290 calories per serving. Takes one hour and 25 minutes to prepare this recipe. We made this dish with eggplants, quinoa, breadcrumbs, onion, garlic, parsley, cilantro, seasoning, olive oil, tahini, lemon juice, and cold water. You may pair these patties with roasted broccoli, Greek salad, garlic green beans, lemon herb salad, bulgur pilaf, hummus, garlic yogurt sauce, or lettuce. Store these WW Eggplant Patties for four days in the refrigerator.

STATS:

  • Calories: 290 kcal
  • Serving Size: 1 eggplant patty with 2 tbsp tahini sauce
  • Cooking Time: 40 minutes
  • Cuisine: Mediterranean
  • Total Time: 1 hour 25 minutes
  • Course: Main
  • Preparation Time: 20 minutes
  • Diet: Vegetarian
  • Serving: 6

EQUIPMENT:

  • Baking sheet
  • Measuring spoons
  • Large nonstick skillet
  • Spatula
  • Small mixing bowl
  • Whisk
  • Baking paper
  • Pastry brush
  • Colander
  • Large mixing bowl
  • Fork
  • Measuring cups
  • Refrigerator

INGREDIENTS:

FOR THE EGGPLANT PATTIES:

  • Half cup whole-wheat breadcrumbs
  • 1 cup cooked quinoa
  • Quarter cup chopped red onion
  • 2 minced garlic cloves
  • Quarter cup chopped parsley
  • 2 medium eggplants
  • 1 tsp paprika
  • Quarter cup chopped cilantro
  • 1 tsp ground cumin
  • Quarter tsp salt
  • 2 tsp olive oil
  • Quarter tsp black pepper

FOR THE TAHINI SAUCE:

  • Half cup tahini
  • 2 tbsp lemon juice
  • Quarter tsp salt
  • 2 minced garlic cloves
  • 1/8 tsp black pepper
  • 2–4 tbsp cold water

INGREDIENT NOTES:

EGGPLANT:

  • We use it to make the patties because they become soft and tender when we roast them. It provides a creamy interior to the patties and makes them flavorful. You may use Italian eggplant as per your preference.

WHOLE-WHEAT BREADCRUMBS:

  • They absorb the moisture from the eggplant and hold the patties well. These are good to use for making a lighter version of the dish. You may use panko breadcrumbs as another choice.

OLIVE OIL:

  • It roasts the eggplant properly and gives a golden color to the patties. You may use cooking spray to make the meal lighter.

TAHINI:

  • This helps to make the smooth sesame seed paste. It provides the sauce a creamy texture and nutty taste. You may use unsweetened plain vegan yogurt as a replacement.

LEMON JUICE:

  • It includes acidity and freshness in the recipe. Lemon juice maintains the richness of tahini. You may use bottled lemon juice as a substitute.

INSTRUCTIONS:

  1. First, cover the sheet with baking paper and warm the oven to 375°F.
  2. Then lengthwise cut the eggplants in half and brush them with 1 tsp olive oil.
  3. Put the eggplant halves on the sheet then roast for 25 minutes.
  4. Then take them out of the oven and cool lightly, then scoop the flesh away from the skin.
  5. Put the flesh in the colander and drain for ten minutes by pressing gently with a spoon.
  6. Add the drained eggplant to the bowl and mash with a fork.
  7. Mix the cooked quinoa, breadcrumbs, salt, red onion, garlic, parsley, cumin, cilantro, paprika, and black pepper.
  8. Add 1 tbsp breadcrumbs at a time if you feel the mixture too wet.
  9. Make 6 potions of the mixture and shape them into round patties.
  10. Gently press the patties and put them on the lined plate.
  11. Refrigerate the patties after covering them for 30 minutes so they firm up well.
  12. Warm the skillet on medium flame and coat with 1 tsp olive oil.
  13. Cook the patties in the skillet for 5 minutes on each side, cook both sides well.
  14. Whisk tahini, lemon juice, salt, garlic, and pepper in the small bowl.
  15. Add 1 tbsp water at a time to make the desired consistency.
  16. Lastly, put the warm eggplant patties on the plates, drizzle tahini sauce on top, and serve.

SERVING SUGGESTIONS:

SALADS:

  • Greek Salad
  • Cucumber Tomato Salad
  • Mediterranean Chopped Salad
  • Lemon Herb Salad
  • Fattoush Salad

VEGETABLE SIDES:

  • Roasted Broccoli
  • Grilled Zucchini
  • Roasted Cauliflower
  • Garlic Green Beans
  • Roasted Bell Peppers

GRAIN SIDES:

  • Lemon Quinoa
  • Brown Rice
  • Bulgur Pilaf
  • Herbed Couscous
  • Mediterranean Rice

LIGHT DIPS AND SAUCES:

  • Tzatziki
  • Garlic Yogurt Sauce
  • Hummus
  • Lemon Yogurt Sauce
  • Cucumber Dill Sauce

BURGER SERVING:

  • Whole-Wheat Burger Bun
  • Lettuce
  • Tomato
  • Red Onion
  • Cucumber
  • Pickles

TIPS:

  • Drain the eggplant properly so the patties do not fall apart.
  • Include cooled quinoa so as not to make the mixture too soft.
  • Avoid using too much to keep the calories and points low in the dish.
  • Chill the patties for thirty minutes, then cook so they hold their shape better.

STORAGE INFORMATION:

FRIDGE:

  • Store the patties in the container for 4 days.

FREEZER:

  • Freeze the cooked patties in the box for three months.

FAQs:

Can I exclude quinoa from this recipe?

  • Yes, you may replace the quinoa with cooked brown rice as per your preference.

How to make the tahini sauce lighter?

  • You may replace half of the tahini with plain non-fat Greek yogurt to make the lighter sauce.

Can I bake these patties?

  • Yes, you may bake the patties for 25 minutes at 400°F.

Are regular breadcrumbs good to include in this recipe?

  • Yes, you may add regular breadcrumbs as they work well in the dish.

Can I make this meal earlier?

  • Yes, you may shape the patties one day early and refrigerate till needed to cook.

NUTRITIONAL INFORMATION:

Calories: 290 kcal

Net Carbs: 24 g

Iron: 3 mg

Total Carbs: 30 g

Vitamin A: 1,250 IU

Fiber: 6 g

Calcium: 105 mg

Protein: 9 g

Sodium: 390 mg

Potassium: 570 mg

Weight Watchers Points: 7 Points