Healthy eggplant and feta rissoles

Whether you’re a meat lover or a veggie, this delicious vegetarian recipe will have everyone falling head over heels.

Not only are these rissoles super easy and cheap to whip up, but they taste incredible – whether it be on their own, with a side of steamed veggies or in a bun as a homemade burger. These versatile lunch or dinner options are also great for cooking in bulk and freezing for up to two months to enjoy over a period of time. What a fantastic low-fat dinner option!

Ingredients

• 1 (550g) large eggplant
• 2 cups fresh breadcrumbs
• 1/4 cup plain flour
• 100g feta, crumbled
• 1 green onion, thinly sliced
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon chopped fresh flat-leaf parsley leaves
• Rice bran oil, for shallow frying

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant on tray and roast for 45 minutes or until eggplant is tender. Set aside to cool.
2. Slice eggplants in half lengthways. Squeeze out any excess liquid. Use a metal spoon to scoop out the flesh onto a chopping board. Finely chop flesh.
3. Transfer to a bowl. Add breadcrumbs, flour, feta, onion, basil and parsley to bowl. Season well with pepper. Stir to combine. Shape into eight even sized patties.
4. Heat oil in a frying pan over medium heat. In batches, cook patties for 2 minutes on each side or until tops are golden and patties are cooked through. Transfer to a plate lined with paper. Serve.