Eggplant Patties

Eggplant Patties

TIPS:  The cool crispness of the lettuce differs a nice contrast to the warm softness of the interior of the patty.

Are you following a vegan diet or a vegan, gluten-free diet?  This recipe is for you!  This vegan, gluten-free recipe is an original creation by Chef Sarah Elise of The Inspired Cookie, home of delicious vegan AND gluten-free treats. Thank you for sharing, Sarah!

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Eggplant Patties

Prep Time10 mins
Cook Time20 mins
Servings: 4
Shared by: Chef Sarah Elise


  • 4 cups peeled eggplant finely chopped
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/4 cup cornflake crumbs
  • 1/4 cup shredded vegan cheese any flavor
  • 1/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon Fresh parsley finely chopped
  • 1-2 Tablespoons olive oil
  • 1 leaf Boston Bibb lettuce
  • 1 slice of tomato
  • Salt and Pepper to taste


  • Pour water and 1/2 tsp salt into a medium pot. Bring to a boil and add the chopped eggplant.
  • Lower heat to medium and steam for about three minutes, until the eggplant has softened and most of the water is absorbed.
  • Drain in a colander and use a large spoon to press the eggplant; squeeze all excess liquid out of it. Add in the remaining ingredients and mix thoroughly.
  • Form the mixture into 2 inch round balls and flatten to about 1/2 inch thickness.
  • In a non-stick frying pan add 1 tablespoon of olive oil over medium heat. Grease your hands. Then place patties into the pan until the bottom has a crispy golden outer layer. Flip and brown on second size.
  • Serve on your choice of bun with Bibb lettuce and a fresh slice of tomato.

Hope you enjoy this easy vegan recipe!

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Josef Bookert

I made this one a few months ago for some friends and it was fantastic. We added fresh avocado and onion on top for a little extra zing, plus who can’t use more avocado? This week we’re going to try it with chili and ciabatta rolls!

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