Mushroom And Eggplant Cakes

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Mushroom And Eggplant Cakes

 

1 cup diced onion

1/2 cup diced seeded red pepper

1/2 cup diced seeded orange or yellow pepper

2 tablespoons olive oil

1 1/2 pounds eggplant, peeled, cut into 1/2 " cubes

1 cup baby bella mushrooms, roughly chopped or other mushrooms of choice

2 tablespoons minced garlic

2 tablespoons dry sherry

2 tablespoons balsamic vinegar

1/4 cup freshly chopped basil

1/4 cup freshly chopped parsley

2 tablespoons freshly chopped rosemary

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/3 cup whole wheat flour

2 tablespoons nutritional yeast flakes

3/4 cup breadcrumbs

1/4 teaspoon paprika

 

In a large non-stick skillet, saute the onion and both types of peppers in the

olive oil for 5 minutes to soften. Add the eggplant and saute an additional 5

minutes. Add the mushrooms and garlic and saute an additional 3 minutes.

Add the dry sherry and balsamic vinegar, reduce the heat to low, and simmer for

3 minutes. Add the fresh herbs, salt, and pepper, and continue to simmer the

vegetable mixture until the vegetables are tender. Remove the skillet from the

heat and set aside to cool.

When the mixture is cool, transfer the mixture to a large bowl, add the flour

and nutritional yeast, and stir well to combine.

Lightly oil a non-stick cookie sheet and set aside. Place the breadcrumbs on a

plate, toss them with the paprika, and set aside.

Divide the vegetable mixture into 12 portions. Using your hands, roll each

portion into a ball, and flatten them slightly to form cakes. Press the cakes

into the breadcrumbs, covering them evenly on all sides. Place the cakes on the

prepared cookie sheet. Repeat the procedure for the remaining vegetable

mixture. Cover and chill the cakes for 2 hours or overnight.

Bake at 375 degrees for 5 to 7 minutes or until golden brown, flip the cakes

over, and bake them an additional 5 to 7 minutes or until golden brown on the

other side. Serve two cakes per person.

Yields 12 cakes or 6 servings.

 

 

 

 

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