Everyone loves sliders. The ingenious child of a burger, the faithful companion for game night.
But given that I don’t eat pork or beef, my choice in sliders has been rather limited – not to mention disappointing. Save a rare few places that serve chicken sliders, I have come across close to zero options for anyone wanting a vegetarian slider. If there can be a veg burger, then why not a slider?
So in my quest to quench this craving, I decided to devise a patty that would work in a bun. There are several ways to make a vegetarian patty, most common being potato or mixed vegetables, but that’s boring. I went with lentils & eggplant. Healthier, almost oil free, and rather easy and quick, these also worked very well as appetizers. In fact, we ate most of them before the sliders were put together! 
Hopefully the buns would let this one ‘slide’ by.
Eggplant & Lentil Fritters
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Eggplant & Lentil Fritters are a healthy, low-fat alternative to traditional sliders, perfect for vegetarians and those looking for a tasty appetizer.
Ingredients
- 1 medium eggplant
- 1 cup (240 ml) green lentils, boiled (with liquid removed)
- 1/2 cup (120 ml) red pepper, finely chopped
- 1/2 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tsp cumin powder
- 1 tbsp coriander
- Salt, to taste
- Black pepper, to taste
- Oil, for greasing
Instructions
- Preheat the oven to 400°F (200°C). Roast the eggplant on a stove or in the oven for 20-25 minutes until it collapses and the skin can be easily removed.
- Once roasted, remove the skin and seeds from the eggplant. Mash the flesh and set aside to cool.
- In a large bowl, combine the mashed eggplant, boiled lentils, red pepper, onion, garlic, cumin powder, and coriander. Mix well.
- Season the mixture with salt and black pepper to taste.
- Form the mixture into small patties.
- Lightly grease a non-stick skillet with oil and heat over medium heat.
- Cook the patties for 4-5 minutes on each side until golden brown and heated through.
- Serve the fritters as sliders in buns or as standalone appetizers.
Notes
- These fritters can be served as sliders in buns or as standalone appetizers.
- They are almost oil-free and very easy to prepare.
- For a spicier version, add some chopped green chilies to the mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 3
- Carbohydrates: 25
- Fiber: 8
- Protein: 6
- Cholesterol: 0
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Frequently Asked Questions
How do I keep the fritters from falling apart in the pan?
The key is fully roasting the eggplant at 400°F for 20–25 minutes until it collapses, then removing all skin and seeds before mashing the flesh. Excess moisture is the main culprit for fragile patties, so let the mashed eggplant cool and drain before mixing it with the boiled lentils and other ingredients.
Can these be served as sliders, and what do I need to know about assembly?
Yes — that is exactly what the author intended: a vegetarian slider patty. The notes and recipe suggest serving them in buns or as standalone appetizers. The author also warns that they were so good most were eaten as appetizers before the sliders were even assembled.
How can I make these spicier?
The notes specifically suggest adding chopped green chilies to the eggplant-lentil mixture before forming the patties. The base recipe already includes 1 tsp cumin powder and 1 tbsp coriander for warmth.
I loved the idea of an eggplant fritter/kebab. But I had a couple of questions. I have another lentil recipe where you just rinse, soak and drain (ie you don’t cook) – I’m assuming you cook them and then sauté til dry? When you cook them on the stove do you use a medium/high heat? Thanks for clarifying
Hi Madelon, thanks for giving them a shot!
They might have been a bit dry as I tend to keep the oil on the low side to keep it healthy. Add another few dashes of oil to the mix or a couple of teaspoons of sour cream next time to add moisture. If you want to keep low on the fat, then tomato paste works too. Or simply reduce the of oats to 2-2.5 tablespoons as they tend to soak moisture. Hope this helps!
Hi, i just made these delicious patties! Thanks for sharing the recipe! I added a little more curry and peppers, since we like spiced food. I made it in the oven and it turned out a bit too dry. Do you have any idea how come? I fried all the ingredients before, until it was a dry mixture, let it cool and then mixed it with the oats. After that formed the patties and put them in the oven. Any idea how to get them a little less dry?
Thanks!
Hi Ariel, sorry to hear that! Did you ensure the lentils were completely dry? As you can see from my pics, mine held their shape but perhaps I should have emphasized that the ingredients must be very dry once you’re done stir frying them.
As for the eggplant, very surprising since I use this technique almost every week to make curried eggplant! Was it a large one? Try roasting on the stove next time, it collapses very quickly. Don’t be afraid to let the skin char, as the only time an eggplant doesn’t mash easily is when it’s not fully roasted/cooked.
Hope this helps.
This recipe took forever to make. The eggplant was very difficult to mash. The fritters crumble and do not hold their shape. The taste is very bland. Disappointing.