Eggplant & Lentil Fritters
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
An easy low-fat answer to veggie sliders!
  • 1 medium eggplant
  • 1 cup green lentils, boiled (with liquid removed)
  • ½ cup red pepper, finely chopped
  • ½ onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • ½ teaspoon curry powder
  • 4 tablespoons rolled oats
  • 2 tablespoons olive oil
  • Salt & chili to taste
  1. Roast the eggplant on a stove or oven (400 degree F for 20-25 minutes) till it collapses and the skin can be easily removed. Remove the skin and seeds, mash the eggplant and keep aside to cool.
  2. Heat a teaspoon of the oil in a non-stick pan. Stir-fry all the ingredients, except the oats, for a few minutes till they are well mixed. You could also put them in a blender, but I am a fan of texture so I prefer not to. Remove from heat and cool completely.
  3. Once cooled, mix in the rolled oats and form 6-8 circles with your hands - approx 2 inches in diameter. Pan-fry them in a non-stick pan with the remaining oil, till they are evenly browned on both sides.
  4. Use as patties for healthy veg sliders, or as an appetizer on their own!
  5. For an oil free version, simply mix all the ingredients and bake the fritters for 25-30 minutes in a pre-heated oven at 375 degree F. Make sure you turn them once in between so they brown evenly.
Recipe by Honest Cooking at