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 garlic cloves
• •¼ cup goat cheese
• •1 bell pepper
• •1 tablespoon sea salt

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Method

From foodista.com — read the original

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