Sando

Smoked Split Pea and Eggplant Patty with Cilantro Tahini Sauce

Serves 4

INGREDIENTS

For the patties:

1 large eggplant

1/3 c split peas

1/3 c chickpea flour (or rice flour)

1 tbsp smoked paprika

2 tsp dried onion

2 tsp dried garlic

Dash of salt and pepper

Olive oil

For the sauce:

1 medium bunch cilantro/coriander

1 heaping tbsp tahini (more to taste)

juice of 1 lemon

1/4 c water

1 tbsp olive oil

1 small garlic clove, grated

Dash of salt and pepper

Other:

Bread and purple cabbage for the sandwich

INSTRUCTIONS

For the patties:

  1. Preheat the oven to 350F/180C.  Slice the eggplant in half lengthwise and generously salt.  I prefer to use large granular salt for salting eggplant before cooking.  Let stand for ~15 – 20 minutes. Rinse off the salt and use a paper towel to dry off the eggplant. Score the eggplant diagonally across the flesh.  Place the eggplant in a baking pan or glass baking dish, and add a generous helping of olive oil. Use your hands to mix the olive oil around, making sure the eggplant flesh is coated. Cook for 20 – 30 minutes or until the eggplant is soft and cooked through.
  2. In the meantime, cook the split peas.  In a small pot, add ~1 c water to the split peas and cook them on medium hear until they start to break apart, ~20 minutes.  Keep an eye in case they need more water.
  3. When the eggplant and split peas are cooked, keep the oven on.  In a large bowl, add the split peas, eggplant and remaining patty ingredients.  Use a fork to mash and combine.  Form into patties and bake at 350F/180C on a baking tray lined with parchment paper for ~20 minutes or until browning around the edges and cooked through.

For the sauce: Combine all the sauce ingredients in a blender.  Once the ingredients are combined, taste the sauce and add more of anything to adjust the taste to your preference.

When the patties are cooked, make your sandwich and enjoy!  These also go nicely in a bowl with some brown rice.

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