Eggplant Bites
  • 1 medium eggplant, sliced width wise into 1" thick slices (peeled or unpeeled)
  • 1 cup water
  • ½ cup quinoa
  • ¼ cup hemp hearts
  • 1 clove garlic, crushed
  • ¼ cup ground almonds
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Italian seasoning
  • salt and pepper, to taste
  1. Place slice eggplant on a wire rack over a baking sheet. Salt generously. Let sit at least 20 minutes to draw out the excess moisture. Rinse and pat dry with a kitchen towel or paper towel.
  2. Preheat oven to 350°F.
  3. Lay out salted eggplant on a parchment-lined baking sheet. Bake in preheated oven for 20 minutes, until softened but not mushy.
  4. Let eggplant cool then chop into small pieces.
  5. Meanwhile, bring water to boil in a small saucepan over medium heat. Add quinoa. Reduce heat to low. Cover and simmer for 10-15 minutes, until all liquid is absorbed. Remove from heat and let cool.
  6. In a large bowl combine chopped eggplant, cooked quinoa, hemp hearts, garlic, ground almonds, balsamic vinegar and Italian seasoning. Check for seasoning and add salt and pepper, as needed.
  7. The mixture should be sticky enough to roll into balls or small patties.
  8. Place on a lightly greased and parchment-lined baking sheet. Bake in 350°F oven for 15 minutes per side until browned and crispy.
  9. Let rest for at least 5 minutes before serving.
Recipe by These Things I Love at