• 2 medium eggplants
  • 1 cup cheese like Asiago cheese
  • 1/4 tapioca flour
  • 1/4 cup hemp seeds
  • 16 fresh basil leaves
  • 3 tbsp. chia seeds
  • 4 garlic cloves
  • 1 tbsp. Italian spices
  • 1 tbsp. dried onion flakes
  • 1/2 tsp pink Himalayan sea salt
  • 2 drops do terra's oregano oil *optional
  • 2-4 tbsp. coconut oil

 

Do you ever look at an eggplant and wonder what else you can do with it outside of the familiar Eggplant Parmesan or my favorite {maybe because it is my recipe} Eggplant Lasagna?  The genius who came up with this idea is my hero!

My friend, who originally made these followed a recipe and altered it. Of course, I had to put my spin on it to pack it with more nutrition! I didn’t even need the eggs to bind them because I added chia & hemp seeds for extra protein and we decided they needed a little dipping sauce.

After I added fresh chopped basil and Italian spices, the marinara sauce made them perfect companions! They are super easy to make and a complete meal all in one!  Oh and in case your mind was thinking drug test and marijuana when I mentioned hemp seeds, no need to be alarmed, the hemp plant is actually a different species of cannabis!

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You won’t be tripping on these seeds but actually you will have a bit of a skip in your walk because there are essential nutrients, healthy fats and a good amount of protein in them!  Only 3 tablespoons of these tiny seeds will give you 11 grams of protein! That is mind tripping, wouldn’t you agree?!

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Leaving the skin on the eggplant gives us that extra fiber. In the picture to the right I used a dish underneath to catch the liquid as I form the cake in my palms. Pressing the extra liquid out will prevent a mess on the cookie sheets and help cakes to firmly stay together. You can also freeze these scrumptious bites and thaw them out as needed!

 

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Italian Eggplant Cakes {paleo, egg & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 15-18

Ingredients
  • 2 medium eggplants
  • 1 cup cheese like Asiago cheese
  • ¼ tapioca flour
  • ¼ cup hemp seeds
  • 16 fresh basil leaves
  • 3 tbsp. chia seeds
  • 4 garlic cloves
  • 1 tbsp. Italian spices
  • 1 tbsp. dried onion flakes
  • ½ tsp pink Himalayan sea salt
  • 2-4 tbsp. coconut oil
  • 1 jar of marinara sauce {I use Amy’s}

Instructions
  1. Wash and cut eggplants into chunks leaving the skin on.
  2. Toss them in coconut oil. Bake them in a 350* oven for 15-20 min.
  3. Let chunks cool for a few minutes before putting them in a food processor.
  4. Add all the other ingredients into the food processor except the cheese.
  5. Add half of the eggplant chunks and pulse; add the rest, pulse add cheese last.
  6. In palm form cakes as you gently press extra liquid out into a bowl.
  7. Place cakes on oiled sheet; bake for 20 min. or until the edges are slightly golden.
  8. As eggplant cakes are baking, heat up the marinara sauce.
  9. Cool cakes for a few minutes before serving with a tbsp. of red sauce per cake.

Notes
If you buy a jar of your favorite marinara sauce read the ingredients to make sure there is no hidden sugar. The only one I have found is Amy’s. This recipe is packed with nutrition and are well balanced with protein and good fats. Please use organic when you can.

With a Spoonful of Health,

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