Eggplant & Artichoke Heart Galettes

Ingredients

• •1 can artichoke hearts
• •10 tablespoons brown rice flour
• •1 teaspoon chili flakes
• •1 medium eggplant
• •3 eggs
• •3 teaspoons rosemary
• •2 cloves garlic
• •¼ cup goat cheese
• •1 tablespoon sea salt

Method

Adapted from foodista.com

1. 1Peel and thinly slice the eggplant.
2. 2Place in a drainer or bowl.
3. 3Toss with sea salt.
4. 4Let it sit for one hour for the bitter juices to be drawn out.
5. 5Rinse under running water to remove the salt and squeeze tightly with your hands to remove excess water.
6. 6Place in a mixing bowl.
7. 7In a medium bowl, beat eggs with flour to make a thick paste.
8. 8If paste is thin, add extra flour.
9. 9Mix well till the mixture is smooth.
10. 10Stir in eggplant & artichoke hearts.
11. 11Mix till they are well coated.
12. 12Add rosemary, chili flakes, garlic.
13. 13Season to taste with sea salt and pepper (be careful not to add too much salt).
14. 14Add goat cheese.
15. 15Mix carefully so not to cream it - you want them to be chunky.
16. 16Heat a large oiled pan.
17. 17When hot, pour about 2 spoonfuls of mixture into the pan and they should form into galettes or "cakes".
18. 18Cook until both sides are golden brown.
19. 19Makes 6 galettes/cakes. Serving size is 3 cakes per person.